Dry-aged fish, an alternative to beef steak

Dry aging has been one of the most popular trends in the meat industry for years. It's the method used by specialty restaurants to transform ordinary meat into tender, flavorful steaks. During the process, the meat's natural water evaporates and the flavor intensifies, while enzymes break down the tougher muscles and connective tissues.

The technique has existed since the Renaissance, but it has gained popularity with the rise of social media, where searches for "dry-aged" yield videos with millions of views, almost all focused on beef. However, steaks aren't the only thing that can be aged this way. Increasingly, restaurants are serving dry-aged fish, and many chefs acknowledge that it isn't fresh in the traditional sense.

The process is based on the same principles as that used for beef, although it's more complex. Fish spoils more easily, so a true professional is needed to properly age it. In the end, the result has a surprisingly similar flavor to red meat.

The chamber conditions are similar in both cases: a temperature slightly above freezing and a relative humidity of approximately 70% to 85%. Although this may seem high, it is actually quite low, because relative humidity is calculated in relation to temperature and is always higher at lower temperatures. The difference lies in the time and the preparation.

The main difference is that fish needs much less time. Beef typically matures for about a month, and some cuts for up to 90 days, while most fish only need a few days, because any longer would cause it to break down and become very brittle. Large fish, such as whole tuna and swordfish, can mature in two weeks to a month. Furthermore, fish matures with its skin on, which dries and becomes very crispy when cooked, whereas beef is often salted before maturing.

As fish matures, it loses the strong fishy taste that some people find unpleasant. This taste comes from the fish's moisture, which may contain traces of blood, and maturation evaporates this moisture. Furthermore, fresh fish often develops an ammonia odor when washed, and keeping it in a dry environment prevents this. By eliminating the briny smells, the umami flavors become more pronounced, similar to beef. To achieve a richness similar to that of a steak, it's best to use an oily fish, such as bluefin tuna, as the fat keeps the fish juicy. This makes it suitable for a wider range of preparations, from grilling to thinly sliced ​​sashimi.