Jeffrey Kim's Aji Fish Butchery offers unique dry-aged sashimi bowls featuring New Zealand king salmon and McFarland Springs trout, focusing on pure fish flavor. The bowls are simple, topped only with salt and salad greens, allowing the fish to be the star. Dry aging enhances tenderness and taste, a technique Kim champions due to its flavor benefits compared to fresh seafood. Kim, who shifted from a chef role to retail during the pandemic, creatively showcases various fish aging processes and their flavor profiles in his lunchtime pop-up.
"I don't want to adulterate the fish, I want it to shine for what it is, and let the fish do the talking."
"The dry aging process is relatively new for fish."
"Aging fish has always been a part of sushi; chefs will age fish over ice, dipped in beeswax, or with salt."
"After 14 days, sea bream takes on a kelp flavor, for salmon, 21 days is perfect for sashimi."
Collection
[
|
...
]