Dry Aged Madai Recipe
Recipe information
Make Dry Aged Madai in just 4h 21m. 18 day aged japanese sea bream
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Ingredients
Dry Aged Madai Ingredients
Preparation and Dry Aging Directions
1. Prepare the Fish
Clean the madai thoroughly, removing any scales and innards. Rinse under cold water and pat dry with paper towels.
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. 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. 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. 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. Serve
Remove the fish from heat, let it rest for a few minutes, then serve with fresh herbs and lemon wedges on the side.
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