patoowardfan
Active member
I was reading about salt-aging steaks, but then I stumbled upon something about salt-aging fish? Anyone tried this? Apparently, it deepens the flavor and firms up the texture, but I can’t figure out if this is a restaurant-only thing or if people are doing it at home. Is it safe? And what types of fish work best for this? I’d love to try it, but I don’t want to mess it up!
It can deepen the flavor and firm up the texture, just like with steak. People do it at home, too—it's not just a restaurant thing! Just make sure to use fresh fish and follow food safety guidelines. Fatty fish like salmon, mackerel, and trout work great for this technique. Have fun experimenting, and you won’t mess it up if you keep things clean and fresh! 
