When you think “dry-aged,” your brain probably auto-fills with visions of marbled steaks aging to perfection. But a new school of chefs is flipping the script by dry-aging fish.
Using custom fridges that remove moisture (and with it, that fishy funk), restaurants are aging everything from whole trout to thick tuna loins. The payoff? Next-level flavor, buttery texture and skin that crisps like a dream. It’s basically a spa day for seafood — with science behind it.
If you’ve sat through an omakase or two, you’ve probably already had dry-aged fish without realizing it. When cooked, it stays juicy on the inside with a golden, glassy
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