Are you a fish lover looking for a new twist to your seafood dishes? If you haven’t heard of dry-aged fish, you’re in for a treat.
Dry-aged fish is a culinary method that not only unlocks the flavors of your favorite fish, but also tenderizes the meat for a succulent experience. At AD Butcher & Steak, we are proud to be the first in Malaysia to dry age fish steak in-house. Read on as we explore dry-aged fish and the benefits of dry-aged salmon steak.
Introduction to Dry-Aged Fish
Dry aging fish is a process of curing fish with a combination of cold temperatures, humidity, and air movement. This curing process helps preserve the fish while also deepening its flavor and enhancing its texture. The process is similar to aging beef, but it is much shorter. For example, beef is typically aged for 30-90 days, while fish is usually aged for a 10-50days.
The primary benefit of dry-aged fish is that it unlocks the flavors of the fish and makes them more complex and interesting. It also helps tenderize the flesh, making it juicier and easier to cook. This method of curing fish is particularly popular in sushi restaurants, where chefs dry-age fish to bring out its flavor and texture.
The Benefits of Dry-Aging Fish
There are a plenty of benefits to dry-aging fish:
Enhances the flavors of the fish, making it more complex and interesting. This is made possible thanks to the oxidation process, which breaks down the proteins in the fish and aids in the development of a more intense flavour.
Helps tenderize the flesh, making it easier to cook and more enjoyable to eat. The enzymes in the fish break down as it ages, softening the flesh and making it juicier.
Helps preserve the fish, by removing moisture and controlling temperature and humidity, the fish can be kept for longer periods of time without spoiling. This makes it easier to transport and store while also keeping it fresh and flavorful.
How to Dry-Age Fish?
dry-aging fish is a reasonably easy technique. Choosing the appropriate fish is the first step. Salmon, tuna, and mackerel are examples of fish with a high fat content that are perfect for dry ageing. Fish with thin flesh, such as sole and flounder, should not be dry-aged.
At AD Butcher & Steak, we use both Atlantic Salmon and Norwegian Fjord Trout.
After selecting the fish, you must get it ready for dry-aging. Trim any extra fat or sinew and remove the scales. After that, the fish should be salted placed into a dry, cool environment, preferably a dedicated refrigerator.
Why Dry Age Salmon in Particular?
Undoubtedly, salmon steak is one of the best options if not the best for dry-aged fish. It's rich in healthy fats and has a delicate, buttery flavour that gets better with the dry-aged process. The results you may wonder? A tender, juicy steak that melts in your mouth.
Besides, using salmon is very versatile. You can cook it in various ways from pan-searing to grilling to baking.
Finally, when it comes to health benefits, there's only one fish we all familiar with. That's right, it's the salmon steak. it's rich in healthy fats, has an adequate source of Omega-3 fatty acids (essential for healthy heart ) and it's generally a good source of protein.
Conclusion:
Dry-aging makes your favourite fish more delicious and flavorful. it enhances the flavour, helps to tenderize the flesh and preserves it for a longer time. Undoubtedly, salmon is the best option for dry-aged fish. It is rich in healthy fats, has a delicate flavour, and is versatile. Visit us now to experience the magic taste of dry-aged fish.
Available now at AD Butcher & Steak
Address: 21, Trivo Jelutong, Seksyen U8, DE, Jalan Bazar P U8/P, Bukit Jelutong 40150 Shah Alam, Selangor
Operating Hours: 12 PM – 3 PM | 5 PM – 10 PM (Closed on Tuesdays)
Online Reservation: Here
Contact: (+60)16 267 0248 | contact@adbutcherandseak.com
Comments