Three Weeks Old Dry Aged Bluefin

[bugman]

Go see Tommy Gomes at Tunaville market. He’s doing the aged bluefin as well as sausage. It will change your life.

 

[hucklongfin]

Well, maybe dry aging makes the BFT less like fish flavored Vaseline… yeah, I’m not a fan of BFT bellies! Loins with reduced moisture levels would probably be good if you can’t just find something tastier in the meantime for way less money. I don’t get it, the Japanese go gaga over BFT, paying mega bucks for it, spawning fake drama Tuna wars and otherwise semi rational people go nuts over them even paying hundreds for a Madmac to catch one! Heaven help us if the Albacore come back!

 

[kwik_wurk]

Dry age all the time…. in the smoker!

But really dry aging fish with or without refrigeration is not new, either is dried fish…for that matter.

However wrapping moist meat/fish in standard paper towels is really not a good idea if it’s a regular occasion. The chemicals in standard paper towels are horrendous (you can’t see or smell them -mostly). To wrap your moist food in it, equally gross.

Suggest double wrap in butcher paper (FDA approved for food contact). If it’s overnight, some paper towel on the exterior wrap.) — Getting a decent sized roll is actually cheaper than paper towels. (And a lot more compact too.)

 

[pukahd]

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.

I changed the process name to a “6 day paper towel wrapping loin in a paper towel process”
🫣 what ever it’s called works for me.

 

[Sacto John]

I dry aged some yellowfin loin I caught in PV for 14 days in January 2020 n my home dry age fridge that I built. It turned out awesome, and to be fair I probably should have let it dry age for a 7 more days.

 

[4bruce]

It salty dry fish. Asian country been doing it for 1000 year ago. I salt and dry all my fish. Taste 10 time better and frozen.

 

[Cubeye]

It salty dry fish. Asian country been doing it for 1000 year ago. I salt and dry all my fish. Taste 10 time better and frozen.

If you salt and dry it, why do you need to freeze it? Or am I reading your post wrong.

10 times better than fresh?