How to Age Fish at Home: A Simple Guide

Unlock Incredible Flavour: The Simple Art of Wet Aging Fish

Introduction

While many enjoy the taste of fresh fish, there's a growing appreciation for the unique flavours that develop through ageing. Age fish is a controlled process that allows natural enzymes to break down the muscle tissue, resulting in a more tender texture and richer taste. In this blog post, we'll guide you through an easy process of wet age fish at home.

Tools for Prepare Age Fish

• Preparation deck
• Fish Scissors
• Kitchen knife
• Self-seal bags
• Kitchen paper towels

Procedure

1. Clean the Fish: Begin by cleaning your chosen fish, but leave the scales on. This helps to slow down the oxidation of the fish skin, preserving its quality.

   

2. Open and Remove the Guts: Use good quality fish handling tools, pro fish scissors to carefully open the fish's belly and remove the guts. For larger fish, you may need a knife to break the bones and remove any sharp parts.

3. Remove Excess Blood: Rinse the fish thoroughly under cold water to remove any excess blood.

   

4. Clean and Dry the Fish: Pat the fish dry with paper towels. For optimal results, consider spraying the fish with clean saltwater before the final drying.

   
   

5. Stuff the Belly and Wrap 4 layers with Paper Towels: Place enough paper towels inside the fish's belly to absorb moisture and keep it dry. Wrap the fish with 4 layers paper towel.

   
   

6. Seal and Vacuum-Pack: Place the fish in a self-seal bag and remove as much air as possible before sealing.

   

7. Refrigerate and Turn: Store the fish in the refrigerator at a temperature of 2-3 degrees Celsius. Remember to turn the fish over daily.

8. Change Paper Towels: If you plan to age the fish for a longer period, change the paper towels after three days.

I used a small kahawai for demonstration purpose. For better age process, use the longer and larger bag to match your fish length.

Tips and Considerations

• Choice of Fish: While many types of fish can be aged, fattier fish like tuna, mackerel, and salmon are particularly well-suited to this process.
• Age Time: The optimal age time varies depending on the type of fish, its size, and your personal preference. Start with a shorter age period (1-3 days) and gradually experiment to find what you enjoy most.
• Safety: Always maintain a clean working environment and ensure your refrigerator is at the correct temperature to prevent bacterial growth.

Conclusion

Age fish is a fantastic way to unlock a whole new level of flavour and texture. Give it a go and impress your friends and family with this simple yet impressive technique.