Aging/resting fresh salmon

I think I found it
https://www.amazon.com/Container-77L-Removable-Containers-Vegetables/dp/B07DHP4RQ7/ref=mp_s_a_1_2?dchild=1&keywords=fish+drying+container&qid=1597020019&sr=8-2

Nice, good find!!! That looks bigger than mine & 3pk deal!!!
I might get some too!
Thanks, John!


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I think I found it
https://www.amazon.com/Container-77L-Removable-Containers-Vegetables/dp/B07DHP4RQ7/ref=mp_s_a_1_2?dchild=1&keywords=fish+drying+container&qid=1597020019&sr=8-2

Thanks for tracking that down, mine is on the way.

I ordered one too! There’s a run!

Along the same lines, been reading about pressure bleeding salmon to get all the blood out...

Pressure bleeding is interesting because in addition to flushing out the blood it pre-brines the meat a little. And if you use sea water all the pathogens from the water end up in the capillaries, though I’m not too worried about that.

I’ve been trying to find a practical solution for pressure bleeding salmon on the kayak. I am curious to hear what others come up with.

How about a hose attachment for the bilge pump? Instead of pumping sea water out of your kayak, you put the intake side into the ocean and pump it through the fish!

I ordered some pipette tips for pressure bleeding, which means I will have a few hundred extra if anyone wants one.

These are cool but might need more...I underestimated the size.

Experiment #2 and a relevant article for aging halibut.

With my recently caught salmon from a PB, I had the Captain gut and gill the fish immediately and it was in a salt water slush all day. I also had him fillet the fish on shore.

At home, I wrapped the portioned fillets  in paper towels and put them in air tight containers for 24 hours, replacing the paper towels half way through.

At the end of 24 hours, I vacuum sealed the fish and kept in the refrigerator for 24 hours or more. Paper towels had a really great benefit of drying the fish and this made vacuum sealing really easy. No juice to ruin the seal.

We had the fish tonight roughly 55 hours postmortem. It was good, but it wasn’t bursting with the oily umami that I was expecting. Not sure if this was the fish, the paper towels, or because it was filleted on the same day (I’m suspecting it was the later).

I think I am going to keep it in the fridge until tomorrow morning and then it will go in the freezer.

Also for halibut. Slime is good!

https://www.vice.com/en_us/article/78m4y4/what-happens-when-you-age-fish

I really appreciate this thread - I'm interested in maximizing the enjoyment of whatever fish I catch.

Here's a link to another chef that dry ages fish in beezwax.  He does a mackeral that you can taste through the screen. 

After watching the first video (The Joint), I'm not sure how important the beezwax is vs the aging.

Based on this thread I aged some lingcod 10 days and halibut for a week. In both cases I de-slimed. They tasted great - my wife and daughter both mentioned that they tasted better than usual. Not any strong flavor, and not "fishy"; clean, but with the taste of the ocean. Texture was much better too. The only fishy smell was in the paper towels when I forgot to change them for a couple of days. I hate to risk wasting fish, but if I ever catch another halibut I'm going to give the slime aging a try. I have a hive so I'll probably give the beeswax thing a try too.

Curious to know what others do w their fish. For the halibut, I am aging it 3 full days. I did the same thing, vacuum sealed in the fridge on the day after catching.

I love seeing people post about aging fish! While I wouldn't propose that others do this (legally speaking), what I personally do, is age almost all of my fish, including rockfish. I eat rockfish raw pretty often now but am super thorough about checking each piece for parasites. I'm also meticulous about keeping things clean while I process the fish. One thing I didn't see was if you bury the fish in ice inside a plastic bag. Fresh water, as I'm sure you know, breaks down a fish much quicker so I try to never let fresh water touch the fish or meat at any point. Here is a blog I wrote on my process for aging: LINK

The food looks amazing! Wish I got into a salmon this year to play with in the kitchen.

Wow!! Thank you for sharing. Awesome website, I haven’t come across it before. I dove into the recipe section.  Thank you for making quarantine day 187 a joy!

I really appreciate this thread - I'm interested in maximizing the enjoyment of whatever fish I catch.

Here's a link to another chef that dry ages fish in beezwax.  He does a mackeral that you can taste through the screen. 

After watching the first video (The Joint), I'm not sure how important the beezwax is vs the aging.

Omg. Pizza bubbles? Wild mushroom shoyu?
I am so hungry now. What a beautiful video. Thanks for sharing!

The restaurant is in Portland, if anyone is curious.
https://www.erizopdx.com/

A little of topic but somehow this is bringing up memories about Baccalà and stoccafisso  , old school Italian style of prepping and using fish

My Portuguese wife introduced me to Bacalau... one of the few foods I really don't care for.

A little of topic but somehow this is bringing up memories about Baccalà and stoccafisso  , old school Italian style of prepping and using fish

My Portuguese wife introduced me to Bacalau... one of the few foods I really don't care for.

I made some ling bacalao and I really liked it. I must have done it wrong. I draw the line at those weird Nordic fermented fish, no rotten shark for me thanks. At least for now.

A little of topic but somehow this is bringing up memories about Baccalà and stoccafisso  , old school Italian style of prepping and using fish

My Portuguese wife introduced me to Bacalau... one of the few foods I really don't care for.

I made some ling bacalao and I really liked it. I must have done it wrong. I draw the line at those weird Nordic fermented fish, no rotten shark for me thanks. At least for now.

I don't like when I find food that doesn't fit for my tastebuds, so I'd be happy to give it a shot again. Do you have the recipe you used on the ling?