Let’s Talk About Dry Aging

Let’s dive today into the fascinating world of fish dry aging. Here at Adam’s, we’re proud to be the pioneers of this unique technique in Malta, and we regularly offer dry-aged fish at our shop.

So, what exactly is dry aging? In simple terms, dry aging involves storing fish in a controlled, cold environment for a specific period. This process allows natural enzymes to break down the muscle fibres, resulting in a richer, more concentrated flavour and a tender texture. It’s a method traditionally used for beef, but we’ve successfully adapted it for fish.

You might be wondering how dry-aged fish compares to smoked or cured fish. While all three methods enhance the fish’s flavour, they do so in different ways:

Dry-Aged Fish: This method intensifies the natural flavours, making the fish taste more buttery and savoury. The texture becomes firmer yet tender, providing a melt-in-your-mouth experience.

Smoked Fish: Smoking adds a distinct, smoky aroma and flavour. The process involves exposing the fish to smoke from burning wood, which infuses the flesh with a deep, robust taste. Discover our range of smoked fish here.

Cured Fish: Curing involves preserving the fish with salt, sugar, and sometimes other seasonings. This method results in a salty, slightly sweet flavour and a firmer texture. We do offer cured fish on demand, contact us today to place your order.

Each method has its own unique appeal, and we’re delighted to offer all three at our shop. This allows you to compare and enjoy the distinct tastes and textures.

Most have been raving about the exceptional quality and flavour of our offerings, and we’re thrilled to provide this gourmet experience regularly. Next time you’re in our shop, don’t hesitate to try our dry-aged fish. We promise it will be a delightful addition to your culinary adventures. Until then, happy eating!

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Read Adam’s blog where he shares expert seafood tips, culinary insights, and the latest shop news.

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