Three Weeks Old Dry Aged Bluefin

[kzaam1]

Just saw this in the NY Post. I can't believe it. Apparently three week long dry aged Bluefin tuna is becoming a specialty.

Another specialty is bluefin belly that's been dry aged for 10 days.

Another absolutely absurd thing is in the last paragraph where they say the most optimal time to eat fish is 48 hours after it's been out of the water.

I have never had anything as delicious as fresh fish that's eaten the same day it was caught. Fish that's eaten the next day definitely tastes different.

Toro or bluefin belly starts to taste differently two or three days later. Even when it's been frozen for a week, it doesn't taste anywhere the same as when it's eaten while it's fresh within a day or two of being caught.

The NY Post is usually pretty good when it comes to the news but it feels like someone was grossly misinformed or paid to write this.


Article link: https://nypost.com/2023/01/20/the-hottest-nyc-dining-trend-spending-big-bucks-on-old-fish/

 

[hucklongfin]

Leathery tuna sounds yummy… not! Let’s take old junk fish and make it sound like a premium product!

 

[dave_k]

If you haven’t tried proper dry aged fish I’d highly recommend it. I’m a full on fish snob and it’s some of the best stuff I’ve had. I’m sure there are others but if you’re nearby check out The Joint in Sherman Oaks (LA area). The dude Liwie that runs it is cool and fishes a bunch, took the time to explain the process to me and show me around. There is a lot more to it than old fish.

I was skeptical at first but it’s the real deal.

Here’s his Instagram. https://instagram.com/dry_aged_fish_guy?igshid=YmMyMTA2M2Y=

I have no affiliation at all aside from being a happy customer.

 

[wdlfbio]

I don’t know. Just seems sketchy AF.

 

[lowprofile]

Dry age is good. You need to properly bleed the fish and Ice them for 48 hours then cut and age.

 

[Rubberhook2]

I was told to do the same thing with a goose. Gut it, skin it and let it hang in cold temp for 10 days....

Friggin maggot would not have eaten that shit....

 

[MYNomad]

Another absolutely absurd thing is in the last paragraph where they say the most optimal time to eat fish is 48 hours after it's been out of the water.

I find that most gamefish are better tasting and better consistency if immediately bled, gilled and gutted then placed in RSW (in my case a saltwater ice slush) for about 3 days. I believe this is a mainstream view.

 

[plj46]

A New York City dining trend ? No thanks.Some people will eat anything called a "trend"

 

[mrkrabs]

 

[sickcat]

While I have not tried aged BFT it seems pretty normal. The red meat everyone eats is aged yes?

As for using old poorly handled fish and calling it aged it doesn't look like thats the case. Controlled humidity under refrigeration, and fish sealed and kept submerged in ice water to age it. Your talking higher end sushi places so odds are they are very good at the cutting, care and handling of fish. The Japanese have perfected some pretty amazing processes for fish with little or no refrigeration. No surprise they would create aging processes with temperature and humidity controlled storage that is run by computer.

 

[kzaam1]

Interesting!!! I just might have to ‘eat’ my words and go try some dry aged fish one day.

 

[openclass]

Someone try feeding it to a cat first....my money is on the cat walking away.

 

[Tim Swanson]

Tommy has it at Tuna Ville on 4904 N. Harbor Dr ste 106 San Diego.I had a piece today at his store. Pretty dam good. Aged @ 4-5 months. He calls them salamis. That's Tommy Gomes

 

[Cubeye]

I don't know about you, but tuna (sashimi) always tastes better a couple of days after cutting. The muscles relax and the meat becomes more tender, IF it's kept on ICE.

It can be kept up to a week if PROPERLY CARED FOR.

 

[michael e. bingham]

The 48 hours time in the cooler for best quality is nothing new , we've been doing for years schedule permitting, as far as aged bluefin I definitely have to try it , he'll dry aged beef is the best so it makes sense

 

[CrazyDonkey]

I personally find that fresh fish has the least amount of flavor, especially when it comes to tuna, prefer mine a couple days old as others have stated. Salt cured or marinated makes it even better.

 

[TOTW]

Someone already mentioned the guy on Instagram that’s really taking the dry-age thing to new levels. I’ve been doing something similar to what’s described in this article for a few years now and can keep fish for a week easily. Excess moisture is definitely the enemy when it comes to long(er)-term storage.
https://lapetitnoisette.com/2019/05/24/on-ageing-maguro-鮪-tuna-and-various-information/

 

[pukahd]

I do the 6 day process this past year shown to me by a friend. The quality of the sashimi is excellent. Works best with fresh.
Wrap a loin in 1-2 layers of paper towel and put in a ziplock or Saran Wrap. For 6 days change the paper towel in the morning and rewrap air tight in Saran Wrap or zip but suck out as much air as possible with a straw.

Day 6 results - excellent quality bluefin.

 

[watersdeep]

You can lead a horse to water but.....

You can't teach an old dog.....

Some people can't be convinced to try something new no matter what.

You naysayers are funny.

I would be all over it.

 

[Cubeye]

You can lead a horse to water but.....

You can't teach an old dog.....

Some people can't be convinced to try something new no matter what.

You naysayers are funny.

I would be all over it.

This site is to share information.
Opinions vary.
Nothing wrong with that.

 

[sickcat]

I do the 6 day aged process this past year shown to me by a friend. The quality of the sashimi is excellent. Works best with fresh.
Wrap a loin in 1-2 layers of paper towel and put in a ziplock or Saran Wrap. For 6 days change the paper towel in the morning and rewrap air tight in Saran Wrap or zip but suck out as much air as possible with a straw.

Day 6 results - excellent quality bluefin.

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View attachment 1456530

That looks awesome.

From what I read aging gives it a smoother/softer texture. How does it affect the flavor?

 

[pukahd]

That looks awesome.

From what I read aging gives it a smoother/softer texture. How does it affect the flavor?

There is no blood taste, meat is not watery and firm. Just like in a sushi bar. Ever have watery sushi ? Same texture. Key is to remove the water with the papertowel and seal air out.

 

[sickcat]

Never been much of a sushi eater so hard for me to compare. I'm old and certainly behind the curve. Always bled and iced, minimal rinse (never fresh) but really getting into ike jime and understand drying is a must.

 

[DaleR]

Im gonna give it a try. The Captain on the boat I fish here in Texas does something like this.

He says to wrap tuna loin in a clean towel and refrigerate for at least 6 days changing the towel daily.

Like said here he claims it's all about getting some of the moisture out of the fish and firming up the texture.

 

[wdlfbio]

Is 6-day old fish considered dry-aged? To me, just wrapping a loin in a paper towel, and replacing the paper towel each morning (which I usually do overnight for my sashimi loins), seems a stretch to call it dry-aged.

We get a crapload of fresh albacore, so maybe I need to research this approach.