05/05/2026
Have you dry aged fish in your CLEAVER Salumi Cabinet yet?
Freshly caught, whole fish can be hung in your cabinet for 3 to 14 days, as you take fillets and pieces as you need.
Leaner species (like snapper, john dory etc) can be aged for 2-5 days; medium fatty species, such as kingfish, barra etc, are good for 5-10 days; while the fatty species like salmon, spanish mackerel and tuna, can be held for up to 14 days.
Why dry age your fish:
🐠 Improve Umami Flavor: As moisture evaporates, the natural fat and amino acids break down, concentrating the flavor and creating a savory, often sweeter taste.
🐠 Superior Texture: The muscle fibers relax, making the fish more tender and producing a buttery, "melt-in-the-mouth" feel.
🐠 Reduced "Fishy" Odour: Dry ageing removes excess moisture, slime, and blood, which eliminates the unpleasant, fishy smell often associated with, and produced by, rapidly deteriorating fresh fish.
🐠 Longer Shelf Life: By reducing water activity and storing the fish in a controlled, environment, the decomposition process is slowed, allowing the fish to be held for several days to weeks.
🐠 Easier Cooking: Because the fish has less moisture, it is less likely to curl or shrink during cooking, instead crisping up beautifully when cooked.
🐠 Saves Storage Space: By progressively filleting and eating your catch over course of a few days or weeks, you can save space in your freezer, instead having fresh fish to eat between fishing trips.
