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Anyone interested in dry aging fish? We're doing a AMA with Josh Niland, an expert in fish preparation tomorrow: Sept 27 6pm EDT
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I get that we usually stick to beef here, but I've seen a bit of dry aging interest with fish here.
If you're interested in dry aging fish, check out our AMA at /r/AskCulinary tomorrow. We're having Josh Niland, an impressive pioneer in fish preparation!
I'm not sure if he'll be able to help us much with our ad hoc aging rigs, but he'd certainly be able to speak about the properties of fish as it ages.
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