Everything you need to know about dry aging fish

25/10/2023
Everything you need to know about dry aging fish Everything you need to know about dry aging fish

Here is everything you need to know about maturing, drying, smoking and cooking fish and cured fish salami.

Lovers of dry aged meat all over the world, have taken the Maturmeat® integrated pH controlled System Cabinets by storm.  Many are experimenting their creativity by producing safe new foods, expanding into dry aged and smoked cured fish salami or even cooked cured fish salami such as Sea Mortadella. In its complex concept of dry aging meat process, it is now known that maturing meat, maintained in a precise range of pH, acquires tenderness, but above all important flavors and nutraceutical values.  By not having scientific knowledge in the results, the few businesses reluctant to try will always have the same doubts about the color and possible rot of the product.

Here is everything you need to know about maturing, drying, smoking and cooking fish and cured fish salami.

In all the Italian fishmongers, restaurants and fish markets, we can appreciate the uniqueness and fragrance of fresh fish and its “carpacci” served together with live shellfish, in spectacular appetizers, pastas and main courses.

With the arrival of spring and summer, fresh fish is an ingredient on high demand from restaurants, fishmongers and specialized gourmet corners in supermarkets.   Clients aim to get the freshest, best-preserved product and display it the best way possible to attract the attention of customers that want to purchase and enjoy it safely during the hottest time of the year.

With the introduction of dry aged, smoked fish and cured fish salami, the quality and flavors amplify the most refined palates. Being a raw product, so very refreshing, you can side it with white wines and frosty prosecco while for the cured fish salami chilled rosés or light red wines couple very well.

Throughout the different regions we have our favorite types fish, however the ones that best favor themselves to the  dry aging/ curing recipe process are: salmon, tuna, swordfish, amberjack and sea bass while for the cooked cured fish salami like the “fish mortadella”, it is preferred to use tuna and squid.

To dry age and smoke filets of salmon, tuna, and swordfish weighing from 6 to 8 kilograms will take from 8 to 12 days while for the cooked cured fish salami from 1 to 3 days. The results in terms of flavor, vary depending on the preparation, for matured and smoked fish like salmon, you will experience the taste of the sea that you can combine with salads, lemon or seasonal herbs.

For the dry aged cured fish salami like the “trout salami” and “tuna n’duja” we recommend good whole meal bread made with ancient grains and some pure low-acid olive oil.

For the cooked dry aged cured fish salami like the “Tuna and Squid Mortadella” some dried fruit, pistachios, almonds and Asiago cheese.