That Fancy Fish At Restaurants Actually Isn't Fresh

While it's widely thought that fish straight out of the sea is the freshest and therefore the tastiest, some chefs swear by dry-aging fish to improve its flavor and texture.

Dry aging fish typically involves hanging or placing raw fish in a temperature- and humidity-controlled refrigerator for a few days to a few weeks, depending on its size and type.

As it ages, the fish's natural enzymes break down its connective tissues, making it more tender, buttery, and smooth, helping it achieve that delicious umami flavor.

Additionally, the moisture loss that occurs as fish dry ages results in a more concentrated flavor. However, despite the moisture loss, the fish is anything but dry in the end.

Dry-aged fish like salmon and tuna are commonly eaten raw. The aging makes the fish perfect for eating as sashimi, but it can also be cooked for a juicy, umami-packed fillet.