Dry Aged Madai Recipe

Preparation and Dry Aging Directions

1. 1

   Prepare the Fish

   Clean the madai thoroughly, removing any scales and innards. Rinse under cold water and pat dry with paper towels.

2. 2

   Salt the Fish

   Rub the kosher salt generously all over the fish, ensuring it is well coated inside the cavity and on the skin. Place the fish on a rack set over a baking sheet.

3. 3

   Aging Process

   Cover the fish loosely with cheesecloth and place it in the refrigerator. Allow it to dry age for 18 days, maintaining a constant temperature between 32°F to 36°F (0°C to 2°C).

4. 4

   Final Preparation

   After 18 days, remove the fish from the refrigerator. Rinse off the excess salt and pat dry. Preheat the grill or oven to medium-high heat.

5. 5

   Cooking the Fish

   Brush the fish lightly with olive oil and place it on the grill or in the oven. Cook for about 6-8 minutes on each side or until the flesh is opaque and flakes easily with a fork.

6. 6

   Serve

   Remove the fish from heat, let it rest for a few minutes, then serve with fresh herbs and lemon wedges on the side.