DRY AGE BEEF
Dry-aged beef is naturally a more concentrated flavour due to the moisture loss in its maturation period. The longer the beef is aged, the more the flavours develop and intensify. Enzymes in the meat break down the connective tissue which results in a much more tender mouth feel when you eat it..
DRY AGE FISH
Dry-ageing in fish has been a tradition in Japan for keeping fish fresher for longer times. Fish is refrigerated and aged to enhance the texture and taste, in the same way good beef steaks are aged for flavour and tenderness. Until now, it has been a complicated and controlled process that requires special refridgeration space and attention. With Oishi film, we can now take this process home.
DRY AGE SASHIMI & SUSHI
Meaty types of fish are best for aging because they have stronger sinews — whitefish like fluke, snapper, bass, knifejaw, and striped jack.
After about a week of aging, their tendons begin to soften and leave behind a creamy, melt-in-your-mouth texture.
Other great seafoods to dry age are cuttlefish, squid, scallops and prawns. Their ageing times are shorter.