Aging halibut

Never heard of sukibiki, but it looks pretty amazing in videos. Has anybody ever done that with a CA halibut? I always leave the skin on, and scaling via the usual way is a hassle…

Aged three days and it’s delicious! Wife says it’s even better than salmon. The meat is really firm and not smelly at all. I highly recommend trying it. And with the skin so dried up, it was a lot easier to fillet because it wasn’t sliding everywhere. I finally got the engawa intact and didn’t mangle it like usual 😂

Well done!

Very legit technique, might have to find another fridge just for fish processing…

Interesting stuff Todd!

I do the same with steaks and chicken it helps form a crispy crust when grilling or baking. Haven't tried it on fish but when I make sushi from previously frozen halibut it can be kinda soggy so would probably help.

I'm currently on day four of salt drying fresh halibut roe for bottarga, first time, not using a fridge just keeping it in a dark dry place and changing the paper towel if moist. It's really developing a deep umami scent, hoping for good results....