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Dry ageing fish techniques, Japanese style?

adey73

By adey73
February 9, 2018 in Cooking

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adey73

adey73

Posted February 9, 2018

Posted February 9, 2018

Anyone got any ideas, resources, experience or thoughts on the Japanese chef techniques of dry ageing fish?

Auro

Posted February 9, 2018

Posted February 9, 2018

I had a few articles, but lost...
Sorry.

I remember that temperature is crucial. 3 to 5 graus celsius.
Drain the liquids, keeping in towel paper changing every day.

Learning

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