Can You Dry-Age Fish? Here's Which Ones You Should Be Using

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Can You Dry-Age Fish? Here's Which Ones You Should Be Using By Jonathan Kesh Oct. 1, 2025 9:20 am EST

There are plenty of ways to cure a fish, and many are simple enough: the pickled fish that Martha Stewart enjoys uses mostly salt and vinegar, and a quick brine needs little else besides salt and water. Dry-aging a fish is a different matter, but the difference in taste is noticeable when done by a skilled chef. When you dry-age any meat, you're letting it sit for long periods of time to intensify its flavor and its tenderness. If you do it wrong, it sits there and rots. It can be tricky to get right — should you try this at home, then?

It absolutely helps to get expert advice before you experiment with meat, so we spoke to Hidekazu Kato,