Dry-aging fish is gaining popularity across restaurants in America, challenging the long-held belief that fish must be consumed fresh. As chefs highlight dry-aging techniques for enhanced flavor and texture, culture and tradition underscore its necessity. Chefs like Brian Bornemann emphasize the importance of proper fish storage, while Jeremiah Langhorne notes the noticeable shift towards dry-aged seafood in recent years. Ultimately, this method improves the fish's flavor by concentrating it and providing a superior texture, much like other dry-aged proteins.
"We have treated fish as if it had to be eaten 'fresh' for so long only because industrial storage methods were treating fish as if it was any other terrestrial commodity."
"When you dry-age fish, it helps break down naturally-occurring enzymes, which creates a milder but more concentrated flavor and a butterier texture."
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