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This filet came frozen from the nicer super market down the road. The had them thawed but I specifically got a frozen one. When I was ready to use I thawed for 24 hours wrapped in paper. After this I salt cured for 2 hours wiped off and then dry aged for 3 days.
I tried some the first day after the salting and the flavor was mild the flesh a bit chewy. But after today, truth be told I was just about to toss it, it was so damn good! Super tender kinda just melted and the flavor was still mild but very well defined, deeper if you will. I think I paid $15 for the whole filet.
If I had kelp I would’ve wrapped in that instead.
I described best I could above. ☝️
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Dry aging without all the doohickeys is a bit harder to control. I got this fish as a frozen filet. I salt cured the filet for a few hours then split the belly and loin to age. Tbh my goal wasn’t to age I just got caught up w life. 3 days later this fish had really stepped it’s game up. I had to trim the edges just a little. All in all this was a great learning experience and I recommend people try it at home. I wish I had a friend or two that could help me destroy fish. I know have learned how to “shime” a saba, prepare filets for sushi/sashimi(curing/ageing) and cut down to saku. I have even gotten 6/10 in my nigiri game