Aged seafood/fish

Can seafood be aged just like aged beef ? , I haven't heard of aged seafood , is there any reason why they don't seem to exist ?

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Chris_Young_80640

@Imee most fish don't benefit from aging in my experience. Fish flesh goes through rigor mortis, and fish fats rapidly oxidize. This usually poses the risk of unpleasant rancidity in fish.

But sometimes, such as with Dover sole, it seems that some of the new aromas can be pleasant. The unsaturated fats in Dover sole create a distinctive taste that the aficionados of this dish, including Julia Child, treasure. I know that the Chef David Kinch is a big fan of aging turbot for a few days. He likes to roast it in brown butter and serve it with a beef oxtail sauce that's awesome.

Johan_Edstrom_5586

As a Swede I'd suggest curing instead... Gravlax!

Pickling, smoking or cold smoking.

You can hang dry but you probably want a cure with that.

If you really want to resort to nasty textures you can use lye

BlvCook_25591

@lmee - the Japanese have a few aged fish dishes. This is Nobu's famous black cod recipe (super easy). I use Vermouth instead of sake - gives it a stronger taste. I let it hang our for 3 days, cook it sous vide and finish with a blow torch: http://www.epicurious.com/recipes/food/views/Black-Cod-with-Miso-105872

Imee_34011

Yea I have pickled and cured and smoked fish, hence the progression to ageing seafood

michaeltran

@Chris, Tuna definitely benefits from aging - just not for weeks or months like steak. Jiro-San from Sukiyabashi Jiro is known to age Tuna up to 10 days. As for rigor mortis, high-end Japanese restaurants have adopted methods like ike jime to combat the deterioration.

Chris_Young_80640

@Michael: Totally agree that tuna—especially fatty tuna—can benefit from aging. Ike jime doesn't actually do anything to combat the aging per se. What it does do is ensure that rigor mortis is more likely to proceed correctly. Rigor mortis is the conversion of muscle into meat, and it can easily go wrong (in commercial practice is often goes at least a little wrong).

Ike jime, as a technique, prevents excessively adrenaline release caused by spinal ganglia triggering muscle activity even after the brain has stopped functioning.

michaeltran

@Chris - you're right. From my understanding on Ike Jime, the technique "slows" the rigor mortis which ultimately increases the build up of inosinic acid, a chemical which contributes to the umami taste.

I've read that the process also helps extend the "freshness" - however I can't confirm if it would assist in "aging"

source: http://www.anglers-secrets.com/what-closing-does-to-the-fish-178.html

Chris_Ting_455903

Does anyone have any tips on temperature and envronment if I do want to try aging fish. I hear that leaner fish would work better.