415 Fish

Fish

How to use

Fish must be properly bled, gutted, and cleaned before aging, as dry aging cannot fix poor initial handling.
Hang with provided hooks with adequate spacing to ensure constant, controlled airflow to prevent bacterial growth
Maintain a temperature of 1°c to 2°c with 70% to 85% relative humidity.
Limit the drying duration depending on the type of fish as you can’t “age fish like beef”. It’s about controlled, short-term enzymatic development that enhances flavour and texture without spoilage.

Fish Type Guide

Fish Type	Ideal Duration	Target Weight Loss	Flavor Goal
Small/Lean Fish (Branzino, Snapper)	3 – 5 Days	2% – 5%	Clean, bright, and slightly sweet.
Medium/White Fish (Kingfish, Sea Bass)	7 – 10 Days	5% – 10%	Mild nuttiness with a creamy texture.
Fatty/Oily Fish (Salmon, Hamachi)	10 – 14 Days	10% – 15%	Rich, buttery, and deeply savory umami.
Large/Pelagic Fish (Tuna, Swordfish)	14 – 21+ Days	15% +	Intense, beef-like “funk” and extreme tenderness.