Dry Curing

Professional Masterclass on Dry Aging & Dry Curing of Fish with the Cuomo Method. An advanced training program designed for chefs, fish processing operators, and foodservice professionals who want to deepen their knowledge of two cutting-edge and increasingly in-demand techniques in today’s culinary landscape: dry aging of fish and aerobic pH-controlled maturation. These methods are… Continue reading Professional Masterclass on Dry Aging & Dry Curing of Fish with the Cuomo Method