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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

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Posted February 9, 2018

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

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Auro

Posted February 9, 2018

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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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