We dry age all of our fish

26 comments

1. So neat! What does the process do for the fishes texture and flavor?

2. you are in japan? increible, felicidades!

3. I. am. SALIVATING

4. Where is this and how can I try it?

5. Now I’m curious how places with no modern refrigerators do it. The old style wooden ice chests used in some Tokyo sushi restaurants wouldn’t circulate cold air as well as a dry aging fridge would.

6. Friends Only SF?

7. Ill answer all questions later tonight, I am at work, tuna day is Tuesday and we are doing a 6 course meal 😋

8. Lol, nope, Austin Texas

9. If this is Austin, it’s Lucky Robot in Austin.

10. How long do you dry age? And what are the environmental like temperature and humidity?

11. This is honestly incredibly impressive. Please leave your restaurant name, I will need to visit.
    —
    For those that don’t know, dry aging completely changes the texture in the best way possible think of firm but not dry. Flavor is also stronger and more concentrated not ‘fishy spoiled’. I don’t know many restaurants that go to this level in Seattle. Vancouver CA has many gr8 places that do this but sadly Seattle WA has very few.

    Thnx for sharing the behind the scenes OP!

12. Oh baby! 😍 Vegas? or NY. I haven’t seen a place like this in CA my

13. Wow. I didn’t know people age fish. Learn something new everyday.

14. Which spot is this? Dry aging is the trend right now so many high end places are doing it. Dryagedfishguy has a handroll spot he just opened recently too!

15. Hi!

    I’m trying to do it at home this. Do you have any resources or know someone that teaches this online?

    I lack the small details

    Thanks

16. That an amazing establishment

17. You can dry age fish??? It doesnt get funky?

18. I go to San Antonio a lot, I need to take a week and visit all these food places I’ve been seeing and this is def on the list

19. Had this style for the first time in Houston. It was delicious. Most memorable was it mellowing out the mackerel to where my wife enjoyed it.

20. Oh dang, I recognize this fish, I was just at your place a couple of weeks ago

21. The Joint in Sherman Oaks in LA specializes in this, too! https://jointseafood.com/

22. Well you bought the pricey dry-ager you may as well.

23. Damn one of my friends is in Texas, if we ever go visit I’ll stop by for sure!! I’ve only had dry aged sushi once in LA, it was great.

24. Holy shit. You should post this over at /r/dryaging

    Edit. Its /r/dryagedbeef on second check so probably not.

25. I just got a whole shitload of incredible shima aji… I considered aging it, but I don’t want to take a risk and fuck it up.

26. Josh Niland represent!

    I’m not a sushi chef but that book transformed how I cook fish, I’ve experimented with some short aging in my fridge with good success but the humidity is too low to really age anything longer than a couple days. I’m in Philly and few places here are aging fish but I expect this trend to explode over the next few years.