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Ingredients
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Fish and curing
Finishing and serving
Method
Fish and curing
- 1
Prepare fish
Rinse the madai under cold water and pat dry with paper towels. Leave the head on or off per preference (traditional dry-aging is often done whole). Check cavity; remove guts if not already done. Score the skin with 2–3 shallow diagonal cuts on each side to help even cure penetration.
- 2
Light cure and acid rinse
Brush the cavity and skin lightly with rice vinegar (about 50 ml) to help reduce surface bacteria and to add a subtle acidity that balances aging. Do not soak; a quick wipe/brush is sufficient. Pat dry again.
- 3
Salt bed
On a rimmed tray, spread a 1 cm layer of kosher salt (approximately 120 g for a 1 kg fish). Place the madai on the salt bed, skin side up. Cover the exposed flesh lightly with a thin layer of salt in any scored areas, but avoid completely packing the cavity with salt. Use the remaining salt around the fish to stabilize it on the tray.
- 4
Create a cool, humidified dry-aging environment
Set a refrigerator or dedicated curing cabinet to 0–2°C (32–36°F). Place a small shallow pan of crushed ice or ice cubes in the same refrigerator compartment, refreshed every 12–24 hours, to maintain high relative humidity without direct wetting of the fish. Place a wire rack above the salt tray and set the fish on the rack so air can circulate around it. Do not cover tightly; the fish should be exposed to cold, circulating air.
- 5
Dry-age time
Age the madai for 5–7 days for a pronounced but balanced dry-aged character. For a subtle effect, age 3–4 days; for more concentrated flavor and firmer texture, age up to 10 days but check daily. Each day, replace the crushed ice and inspect for excessive slime or unpleasant odor—some dry surface is normal; strong ammonia indicates spoilage.
- 6
Trim and clean after aging
After the chosen aging period, remove the fish and brush off excess salt. Rinse very briefly under cold water if needed and pat dry thoroughly. Using a sharp filleting knife, fillet the fish: make cuts along the backbone to remove two fillets. Trim away dehydrated skin edges, any darkened bloodline, and the belly portion if excessively dry.
Finishing and serving
- 7
Slice
Place the fillet skin-side down and, using a very sharp slicer or sashimi knife, cut thin slices (about 3–4 mm) across the grain for sashimi-style service. For a carpaccio-style presentation, slice even thinner. Work chilled; the fish is easier to slice when cold.
- 8
Dress and plate
Arrange slices on a chilled plate. Lightly brush the fish with 2 tbs neutral oil to give sheen and mouthfeel. Zest and lightly squeeze the yuzu or lemon over the slices (to taste) for bright acid. Scatter shiso leaves (torn if large), a small mound of pickled ginger, and a sprinkle of finely sliced scallion. Drizzle up to 30 ml light soy sauce sparingly around or serve on the side so it does not overpower the aged flavor. Finish with a pinch (about 1 tsp) of sea salt flakes across the fish to enhance flavors.
- 9
Optional warm-seared finish
If you prefer a partially seared presentation: heat a heavy skillet until just smoking, wipe excess oil from the fillet, then quickly sear the skin or edges for 6–10 seconds per side to add Maillard notes while keeping interior raw. Rest briefly, then slice and plate as above.
- 10
Storage note
Serve the dry-aged madai immediately. If you must hold leftovers, wrap tightly and refrigerate at 0–2°C and consume within 24 hours. Do not refreeze.