Tools: “If you were to age at home, you would need a separate fridge, because once you age meat in a fridge, there will be mold present from that point on,” Molinari says.

Another benefit of dry-aging is that it allows chefs to extend the shelf life of their fish. Rather than lasting several days, a fish can last weeks, giving chefs like Niland more time to use ...

For diners around the country who may be intimidated by dry-aged fish (let alone any seafood), having an aging cabinet in the dining room can help demystify the process.“If the fish in there is ...

Dry-aged steaks are not especially novel. In the 19th century, it was common to store mutton or beef joints at room temperature for extended periods until, as the eminent Harold McGee describes in ...

Since dry-aging fish is so similar to aging a mammal protein — the extraction of moisture from flesh — the same machinery may be used, with fine-tuning of temperature and humidity.

The dry-aging process starts with cleaning fresh fish. Markot awaits the deliveries twice per week, and immediately starts in on them, using a specialized Japanese knife, tweezers, a high-pressure ...