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  • 7 Post By veitnamcam
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  • 2 Post By hamsav
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Thread: Dry ageing fish.

  1. #1
    Almost literate. veitnamcam's Avatar
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    Dry ageing fish.

    I always used to be of the fresh is best opinion but after reading about this dry aging of fillets and increasing the umami flavor qualitys of the fillets I decided to give it a crack with a kahawai.

    Key points are dry aging so not just sitting in a bowl or plate to fester in its own juices (thats where the fishy smell and taste comes from)

    And it may be sitting in the fridge for 10days or so so cleanlyness while filleting and skinning is of the utmost importance, dont transfer any slime and bacteria from the outside of the fish to the flesh. (Good practice anyway)

    You could do it sitting on a rack above a plate but I just used paper towels and changed them each day.

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    Today is day 3 sitting in the fridge, no fishy smell at all....slightly dehydrated looking.
    Sliced up fine and held together.
    Tased good, nice texture but cant say I noticed anymore umami flavor yet.

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    Will test again tommorrow or in a few days.
    madjon_, Shearer, hamsav and 4 others like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  2. #2
    MB
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    Yes, yes, yes!

    Keen to try it for the first time, I did it with snapper fillets last week. I don't really like snapper for sashimi, but that was all I had at the time. Probably not in keeping with usual practice, I hung skinned fillets in the fridge for 4 days. Was planning on longer, but at 3 days, they were perfect for sashimi. Much firmer and slightly more taste than normal, but no fishy smell at all. 4 days was too long as they started to dry out too much at the edges . I don't think it added anything to the fillets I cooked, but a definite yes for raw fish.

    Can't wait to try with trevally, kingfish and tuna. I will try with whole gutted, gilled and scaled fish.

    Long before all this came about, I had realised that moisture was the enemy of keeping fish fresh in the fridge and preventing freezer burn.
    veitnamcam and hamsav like this.

  3. #3
    Almost literate. veitnamcam's Avatar
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    Yea the bowl full of fillets in the fridge is the worst.....the bottom half all end up drowned in fishy liquid.
    hamsav likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  4. #4
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    I always pat mine down with paper towels to dry them off before I vacuum pack and freeze them. They seem to keep better and cook better that way.
    veitnamcam, Pengy and hamsav like this.
    Experience. What you get just after you needed it.

  5. #5
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    My system for keeping fish in the best possible condition is this.....
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    The rack is made from the base of a fruit/vegetable crate that I scored from the local fruit and vege shop. 5 minutes work with a jigsaw gave me 4 racks that fit in large 'click clack' containers. Care when filleting fish as Vietnamcam has stated is one of the keys to ensuring the fillets are in the best possible condition. After emptying the containers they go through the dishwasher for cleaning.
    While others have a 'beer' fridge I have a beer & fish fridge with the temp turned right down to the point where the fillets are almost starting to freeze. Working part time on a charter boat meant that I
    1. normally have a container in the fridge........and
    2. I have a lot of friends/rellies that ring me after a weekend of fine weather to 'Catch Up' in their words......

    ( Oh, and the beer stays really cold)
    veitnamcam, 7mmwsm, Beaker and 6 others like this.

  6. #6
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    On some of the ships we work, the crew, dry age fish they catch in the harbour over the engine vent. Nothing like a 15 Km/hr warm breeze to dry out those teeny tiny snapper.

  7. #7
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    Somebody was talkin about this on telly not long ago.....think it might have been one of Gay Clarkfords mates. I used to wash the slime off the fish and scale before filleting coz we like the skin on when cooking , specially JD's, gurnard and tarakihi.
    veitnamcam and berg243 like this.
    Vegetarians Bah !! . If god didn't want us to eat animals he wouldn't have made them out of meat ! .

  8. #8
    Almost literate. veitnamcam's Avatar
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    Day 5 in fridge.

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    The thin edge of some bits were getting a bit dryed out but I just trimmed that off and sliced up.

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    Definitely got some umami to it now!

    Wife says she quite liked it so thats a win as she is not a fish fan.
    rugerman, Pengy, Beaker and 3 others like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  9. #9
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    Quote Originally Posted by hamsav View Post
    Somebody was talkin about this on telly not long ago.....think it might have been one of Gay Clarkfords mates. I used to wash the slime off the fish and scale before filleting coz we like the skin on when cooking , specially JD's, gurnard and tarakihi.
    I use the waterblaster on Kingfish and Bluenose because of their slime, before we brine them for smoking while the fish is still whole
    works a treat for removing scales but do it somewhere like in the middle of your lawn as they go everywhere

    Id be tempted to brine before aging and i think maybe kahawai is going to be a challenge as it seems to degrade the fastest of the fish I eat

    I fridge aged a massive slab of bluefin tuna that i would just carve a thin slice off twice a day for like 3+ weeks and it was buttery and awesome, no noticable umami or fishy flavour developed
    just to die for flavor of the fatty shiny bluefin
    my fridge is set quite cold and occasionally frezes stuff so that may be part of it

    asia goes hard on this stuff but its all outside and dried
    Moa Hunter likes this.

  10. #10
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    Name:  stingray dry.jpg
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    to think I just use them for berley or let them go if they are still breathing

  11. #11
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    I've done it a few times with small kingis and kahawai. Usually age for a week to 10 days. Best to keep the whole fish as it reduces loss due to over drying.

    Gut, Gill and scale then hang in the fridge until ready to eat. Works mean.

    Also will give any fish I plan to eat whole at least a day or 2 on a rack to dry skin out, makes it way crisper.
    nickbop likes this.

  12. #12
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    Quote Originally Posted by Bill999 View Post
    Attachment 169820

    to think I just use them for berley or let them go if they are still breathing
    Did Sigourney Weaver kill that one ?
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  13. #13
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    Quote Originally Posted by Moa Hunter View Post
    Did Sigourney Weaver kill that one ?
    sure looks that way with its alien ass gut/gill job

 

 

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