Dry-aged Kanpachi ‡ Recipe

Trim and portion

Trim any bloodline, bones, and ragged edges from the kanpachi fillets. Leave skin on to protect the flesh during aging. Optionally cut the fillets into manageable loins about 1–1.5 inches thick for more even drying.

Dry brine

Mix the kosher salt and sugar in a bowl. Lightly and evenly coat both sides of each fillet with the salt-sugar mixture (use about 1–1.5 tablespoons per 4 oz of fish). Place fillets skin-side down on a wire rack set over a tray to catch any liquid.

Refrigerate the coated fillets uncovered for 1–2 hours to draw out surface moisture. After this short brine, gently rinse the fillets under cold running water to remove excess salt and sugar, then pat thoroughly dry with paper towels.

Set up aging station

Line a shallow tray with the coarse sea salt to create a stable, cool bed. Place the clean wire rack on top of the tray so air can circulate around the fish. The salt bed helps stabilize humidity and absorbs stray moisture from the tray.

Position fish

Place the rinsed, dried fillets on the wire rack skin-side down, spacing them so air can circulate on all sides. Do not overlap pieces.

Control temperature & humidity

Set your refrigerator or aging fridge to 33–38°F (0.5–3°C). Ideal relative humidity is 60–75%. If you have no humidity control, check daily and, if the fish is drying too fast (hard, shriveled edges within 48 hours), place a small container of water in the fridge to raise humidity slightly.

Age

Dry-age the kanpachi for 3–7 days depending on desired intensity: 3 days for a subtle, silky concentration; 5 days for balanced concentration and texture; up to 7 days for pronounced umami, firmer texture, and nutty notes. Check daily for off odors or excessive slime; discard if any sour or rotten smell develops.

Finish of aging

When aging is complete, remove the fillets. Using a sharp knife, trim away any dry, tough outer layer (a thin pellicle may form). Lightly rinse under cold water if there's excess salt on the surface and pat dry very well.

Slice

Using a very sharp filleting or sashimi knife, slice the aged kanpachi thinly on an angle (about 1/8–1/4 inch / 3–6 mm) for sashimi, or slightly thicker for crudo. Cut across the grain for tenderness.

Plate

Arrange slices on a chilled plate or a bed of lightly crushed ice. Drizzle a small amount of neutral oil over the slices to bring out richness (about 1/2 teaspoon per slice for 6–8 slices). Add a few drops of soy sauce or ponzu at the edge of the plate for dipping.

Garnish

Finish with thin lemon or yuzu slices, microgreens or shiso, and a grind of black pepper to taste. Serve immediately.