New project in the pipeline
Dry Aging with Kingfish & Madai Sea Bream
At Bianchi, we are constantly striving to discover innovative methods to offer our customers new and exciting taste experiences. Our latest project focuses on the dry aging of fish, a technique that has previously been used primarily for meat. Through this process, we aim to elevate the flavors and textures of the fish to a new level. To achieve this, we have drawn inspiration from dry aging pioneers Josh Niland (Saint Peter) and Jacopo Ticchi (Trattoria Da Lucio). We even paid a special visit to the latter in Italy.
16.08.2024
WHAT IS DRY AGING?
Dry aging is a maturation process in which fish is stored under controlled conditions over a specific period. This takes place in special aging cabinets that allow for precise regulation of temperature, humidity, and air circulation. The process causes the fish to lose moisture, concentrating its flavors. We use Himalayan salt to create the perfect conditions for a six-day dry aging period.
Four freshly gutted Kingfish in the dry ager. The fish will now remain there for approximately 6–8 days.
Four freshly gutted Kingfish in the dry ager. The fish will now remain there for approximately 6–8 days.
Madai sea bream are also excellently suited for dry aging.
Madai sea bream are also excellently suited for dry aging.
THE BENEFITS OF DRY AGED FISH
- Enhanced flavor: Dry aging intensifies the natural aromas of the fish. This process promotes a more complex and richer flavor profile and promises a great deal of umami.
- Firmer consistency: The loss of moisture during maturation ensures a firmer and denser texture. This quality makes the fish more pleasant and premium during cooking and consumption.
- More bite & compact structure: Enzymatic maturation breaks down the structure of the connective tissue. This makes the fish texture silky, yet it retains a firm bite that melts on the tongue.
- Crispier skin: An additional benefit of dry aging is the change in skin structure. When fried, the skin of the fish becomes exceptionally crispy, representing a true culinary highlight.
- Sustainability: Following the nose-to-tail movement, dry aging allows for the scale-to-tail principle, meaning that every part of the fish, from the scale to the tail, is utilized culinarily.
Our Quality Manager Reto Benz during the preparation for the tasting. He is also responsible for the constant monitoring of quality and microbiology.
ALWAYS STAY CLEAN.
Hygiene is the top priority in fish maturation. Therefore, the fish should be gutted and cleaned as precisely as possible. It is important to remove all blood residues as well as the gills. Depending on the species, it is also recommended to remove the scales before dry aging. We also have our dry aged fish microbiologically analyzed and continuously monitor the microbiology of the fish.
Furthermore, we pay strict attention to the quality of the fish and make no compromises in selecting the best specimens, as this is crucial for the success of the maturation process. In the end, it is quite simple: Shit-in = Shit-out. Just as dry aging is capable of intensifying fine aromas, it also amplifies any off-flavors that might be barely noticeable in fresh fish.
For the best results, particularly fatty fish varieties are ideal, such as Kingfish or Madai sea bream. We are currently also conducting initial tests with salmon and pike-perch.
The fish are stored for several days in an aging cabinet like this one.
The fish are stored for several days in an aging cabinet like this one.
VERSATILE PREPARATION OPTIONS.
Dry aged fish offers almost as wide a range of preparation options as fresh fish. However, its strength lies in raw enjoyment, briefly seared as tataki, or cooked until translucent via sous-vide. Matured fish is also much easier to grill in portions. Only overcooking is fatal, but as is well known, fresh fish does not like to be overcooked either.
A Kingfish after 6 days in the dry ager. The skin has already become significantly leatherier and the flesh of the fish much firmer.
A Kingfish after 6 days in the dry ager. The skin has already become significantly leatherier and the flesh of the fish much firmer.
The fish is filleted by hand at our facility.
The fish is filleted by hand at our facility.
THE FUTURE IS BRIGHT.
Dry aging opens up new possibilities in fish preparation and offers us the chance to provide our customers with a unique taste experience. This method, which is already widespread in meat processing, is now showing its full potential with fish as well. We are convinced that dry aged fish represents an enrichment for every kitchen and look forward to further exploring and perfecting this innovative technique.
Currently, the items are not yet available, but we are working hard on the launch.
Have we sparked your interest in this new method of fish maturation, and would you like to be among the first to be informed about the launch and new developments?
Initial tests with salmon and pike-perch in the dry ager are underway.
Initial tests with salmon and pike-perch in the dry ager are underway.