The Fanciest Fish Being Served At Restaurants Isn't Actually Fresh - Chowhound
Source: Chowhound
Despite being a current food trend, dry aging fish has roots in Japan dating back hundreds of years as a form of preservation. Some methods of aging – commonly used by Japanese sushi chefs — involve preserving the fish with ingredients like salt and vinegar. However, today, chefs and fishmongers are increasingly using dry-aging cabinets to ensure the fish doesn't rot by precisely controlling the humidity,…
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