FISH DRY AGING

The practice of fish aging, also known as dry aging fish, is rapidly becoming an unmissable trend in the restaurant industry, complementing the already renowned meat aging process.

Aging involves the maturation of the fish, creating optimal conditions for its best qualities in terms of texture and flavor to fully emerge. Until now, the term "fresh" has been closely associated with fish, but with fish dry aging or fish aging, it's time to reconsider this notion.

GET INSPIRED BY OUR CHEFS

SAVINGS

Tenderizing helps to reduce food waste.

By treating the product appropriately, its freshness and shelf life are extended, reducing the risk of early deterioration and the resulting food waste..

EARNINGS

Dry aging improves the quality of the product, making it more tender, succulent, and flavorful.

This can increase customer satisfaction and willingness to pay a higher price for a superior quality product.

SAFETY

By maintaining a constant temperature and humidity inside the cabinet for dry aging, a controlled environment is created that promotes the safe preservation of your products.