Understanding dry aged fish

All fish contains a chemical known as trimethylamine-N-oxide (TMAO), when a fish is killed and exposed to fresh water and oxygen this chemical is broken down into different ammonias which give fish a fishy smell and taste.

The process of dry aging and dry handling prevents TMAO from being broken down into ammonias. This eradicates fishiness and allows the natural flavours of the fish to become more prominent, ultimately resulting in a firmer & more flavoursome piece of fish.

In my opinion I am convinced that dry aged fish is in actual fact far superior to fresh fish.

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