I’ve been loving experimenting with dry aging fish. The thing I love about it is I can extend the shelf life of my catch and the flavour actually improves rather than deteriorates while I’m storing it and it gets rid of the need to freeze it or eat fish every night until your over it. Before you ask there is ZERO fishy fish flavour, my wife @svpearce would be the first to protest!
My current process is to brain spike my catch, bleed it, gut & gill then into an ice bag with slurry made from salt ocean water & ice for 24hrs, then I scale the fish with a knife (Sukibiki Method), then hang it from the tail for up to 14days for Kingfish, Amberjack and Sambos (this is as long as I’ve experimented I’ve heard of great results beyond this in @mrniland books for different species).
For me personally I’m trying to use the head, wings and belly first so they don’t get thrown in the bin then get to the rest of the more premium cuts of fish after it’s had some time to hang. Which gives you time to eat some other things in between and keep the excitment for fresh fish alive.
This is a quick tutorial on how I get those bits off to then hang the fish back up. If you’ve been thinking about investing in a dry ager have a yarn with Dave from @cleaver_salumi_cabinets 🎣