Let's talk about fish selection and preparation for dry aging.

Today, we're working with red snapper and branzino, but almost any type of fish can be put through the aging process. The size of the fish will play an important role in determining how long it should be aged.

Larger fish can typically be aged for a longer period of time, while smaller fish may only need around four days, with five days being the maximum in many cases. As a general guideline, I'm usually looking for around 15% weight loss, which is often the sweet spot. However, the ideal aging time and weight loss will vary depending on the variety and size of the fish.

Just like when selecting any fresh fish, quality is critical. Look for clear eyes and other indicators of freshness. If you can source fish that has been Ikejime killed, that's even better. Ikejime is a harvesting method that can help produce a high-quality fish for aging.

Where you source your fish is also extremely important. Always work with a reputable supplier and look for the same signs of quality you would expect when purchasing fresh fish. The fish shouldn't smell off or unpleasant. Fresh fish should have a clean, pleasant aroma.

There are different opinions among fish professionals about whether fish should come into contact with fresh water after being caught. Ultimately, it's important to understand what works best for your process and your product.

Fish is very delicate, and exposure to fresh water can affect its quality. If you need to rinse your fish, consider using a saltwater solution instead. You can prepare a saltwater bath and soak the fish for approximately ten minutes when necessary.

If your fish needs to be rinsed or cleaned, simply prepare a bin with the appropriate saltwater solution and use that instead of fresh water.

We'll also be demonstrating both pre-cleaned fish and fish that require complete preparation. Some fish may already have the gills and guts removed, while others will need to be cleaned from the beginning.

We'll walk through the entire process, including cleaning the inner cavity, removing the gills and guts, and properly preparing the fish before it goes into the aging cabinet.

The Essential Tools for Preparing Fish

Dry-aging fish can seem intimidating, but it doesn't have to be. Having the right tools and preparing properly before you begin can make the process much easier.

Before starting, here are some of the tools I recommend having in your arsenal.

Shears

A good set of shears is essential. I like to have both a larger and smaller set, depending on the size of the fish I'm working with.

Scaling Tools

You'll also need a scaler. We'll demonstrate different methods for removing scales, including using a traditional scaler and using a knife. Each method has its advantages, and we'll discuss when you may want to use one approach over the other.

A Soft-Bristle Toothbrush

Yes, a toothbrush.

Depending on how the fish is delivered and prepared, you may need to get inside the cavity to remove material or clean certain areas. A soft-bristle toothbrush can be a useful tool for this process.

Pliers and a Dental Tool

Pliers are helpful when you need to reach inside the fish or remove something that may be difficult to access. They're also useful later in the process when removing pin bones.

I also like to keep a dental tool nearby. This can help remove material from the inner cavity or reach areas that are difficult to access.

I prefer a dental tool with a blunt end rather than a sharp one. That helps prevent accidentally piercing or damaging the meat while cleaning the fish.

Knives

A good knife is another essential tool.

When using a knife to remove scales, you'll want something long and sharp with a large surface area. A larger knife designed for working with meat can work very well because it allows you to make clean, controlled passes across the fish.

I also like to keep a smaller knife nearby for trimming or working around areas that may be more difficult to handle with shears, depending on the type of fish.

And, of course, keep a honing tool nearby to maintain a sharp edge.

Fish Hooks and Hanging Equipment

After the fish has been prepared, fish hooks are used to hang it properly inside the aging cabinet.

Hanging the fish is extremely important. For most whole fish, you don't want the meat resting on a surface where it could become damaged. Hanging also allows excess liquids to drain during the aging process.

There are exceptions. With products such as salmon, swordfish, or tuna loins, you may choose to lay the product inside the cabinet. But for whole fish, hanging is generally the preferred approach.

Tags and a Marker

Tags are important for tracking each fish throughout the aging process.

Once the fish has been cleaned and weighed, you can record important information on the tag, including the starting weight. This allows you to monitor weight loss throughout the aging process.

A Fish Scale

A reliable scale is highly recommended.

Once the fish has been completely cleaned, hang it on the hook and record its starting weight. You can transfer that information to your tag and monitor the weight loss as the fish ages.

Tracking weight loss is an important part of achieving consistent results with dry-aged fish.

Lint-Free Paper Towels

Always keep good paper towels on hand.

Lint-free towels are especially important because you don't want fibers sticking to your product. Restaurant-quality paper towels can work well, as long as they won't leave lint behind.

Butcher's Twine

Finally, butcher's twine can be used to secure and hang the fish as part of the preparation process.

These are the basics you'll need to get started preparing fish for dry aging. With the right tools, quality fish, and proper preparation, the process becomes much more manageable.

Now, let's get started.

Let's start with the inside of the fish.

You can see the paper towel we placed inside earlier and how much moisture and blood it absorbed while we were working on the outside. It's a simple trick, but it helps remove excess moisture from the cavity before aging.

When you're working with a fish that has already been gutted and gilled, you're somewhat dependent on how thoroughly your fishmonger prepared it. That's why it's important to inspect the inside carefully before the fish goes into the aging cabinet.

Cleaning the Inner Cavity

On this fish, you can see that a small amount of the gill remains. Because of the way it was cut, we're going to trim that away.

On a larger fish, you may want to preserve more of the collar. On a smaller fish, however, there may not be much usable product there.

You'll also want to look for any loose skin, membrane, blood, or remaining material inside the cavity. These are the areas that need to be thoroughly cleaned before aging.

Any excess blood, membrane, or remaining material can affect the quality of the fish during the aging process, so it's important to remove as much as possible.

A paper towel works well for grabbing and removing loose material. Scissors can also be useful for trimming areas that need additional attention.

The goal is simple: remove as much excess blood and liquid as possible.

You can also use Q-tips to reach small areas inside the cavity. Every bit of excess blood or liquid should be removed before the fish goes into the cabinet.

Head On or Head Off?

Whether you leave the head on or remove it is largely a matter of personal preference.

From a presentation standpoint, a whole fish with the head on can look fantastic, especially in a restaurant where you want guests to see the finished product.

Leaving the head on can also provide a little additional protection by keeping more of the meat covered and potentially slowing moisture loss in that area.

For smaller fish, however, I usually prefer to remove the head.

Ultimately, it depends on how you plan to present and use the finished fish.

If you remove the head, don't forget that it can still be used for fish stock and other applications.

We'll also trim away any loose pieces around the collar so excess liquid can freely drain from the fish.

Creating a Clean Cavity

Once the larger pieces have been removed, inspect the cavity again.

If necessary, this is where you can use a saltwater ice bath to help with cleaning. A soft-bristle toothbrush can also be used to gently clean areas inside the cavity.

The most important thing is to make sure there are no excess liquids sitting inside the fish.

You're looking for a nice, clean cavity before the fish is ready for aging.

You may notice some yellow coloring inside the fish. That's natural coloring from the liver and is not something to be concerned about.

Once the cavity is thoroughly cleaned, the fish is ready to be prepared for hanging.

Tying and Hanging the Fish

There are different ways to hang fish inside the aging cabinet.

Some people prefer to pierce the tail and hang the fish directly from a hook. Personally, I prefer using butcher's twine because I've found that piercing the tail can sometimes cause it to tear.

Using butcher's twine is a simple and effective alternative.

Since there is very little usable meat in the tip of the tail, securing the fish in this area works well for hanging.

My method is fairly simple. I create a double loop that will hold the hanger, then wrap and secure the twine around the fish.

Once the twine is tight and secure, the fish is ready to hang from the hook.

Weighing and Tagging the Fish

Before placing the fish into the cabinet, it's important to record its starting weight.

Using a fish scale, hang the fish and record the weight. For this fish, the starting weight is 325 grams.

I prefer using metric measurements because it makes it easy to consistently track weight loss throughout the aging process.

Add the starting weight to your tag along with other useful information, such as:

* Fish species

* Source or supplier

* Date

* Starting weight

The tag allows you to monitor the fish throughout the aging process and track its weight loss over time.

Once the information is recorded, attach the tag and hang the fish from the hook.

Placing the Fish in the Meatico Dry Aging Cabinet

Now the fish is ready to go into the Meatico Dry Aging Cabinet.

The cabinet offers different options depending on the type and size of the product you're aging.

For products such as swordfish or tuna loins, you may choose to place them directly on a shelf.

For whole fish, hooks can be used to hang the fish from the crossbars or from the cabinet's adjustable bar system. This can be especially useful when working with larger fish.

The system offers flexibility for different sizes of fish and different cabinet configurations.

For smaller fish like this one, we'll simply hang it from the shelf and move on to preparing the next fish.

With proper cleaning, preparation, weighing, tagging, and placement, the fish is now ready to begin the dry-aging process.