One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got ...

How Dry-Aged Fish Took the Fine Dining World by Storm Fresh isn't best. By Caroline Hatchett. May 10, 2024 Share This Article ... Blechman purchased two dry-ager machines.

Evo Italian in Tequesta has the only German-engineered steak dry-aging machine in South Florida. (EVO Italian) Tue, 03 Jun 2025 16:53:27 GMT (1748969607027) Story Infinite Scroll ...

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 ...

On the $295 omakase menu at Kotaru, bluefin tuna belly is aged for 10 days; hamachi (yellowtail) is aged between three to five days; and kanpachi, or amberjack, is aged between three and five days.

In one extreme case, he aged a Spanish mackerel for more than 90 days, which he says resulted in something that resembled dry-aged steak. “I’m looking at my fish every day and kind of ...