Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
adey73

Dry ageing fish techniques, Japanese style?

Recommended Posts

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

Share this post


Link to post
Share on other sites

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.
 

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×