Dry Aged fish - exclusively us
Dry-Aged Fish
Dry-aged fish is fish that has undergone the process of dry-aging, similar to beef. This process involves the controlled storage of the fish for a specific period (often a minimum of 14 days) under specific conditions regarding temperature and humidity.
Purpose and Benefits of Aging Fish
The aim of aging is to achieve a more intense flavour and a more tender texture of the flesh. During aging, natural enzymatic processes occur, which break down proteins and fats, leading to the concentration of flavours and the softening of muscle fibres.
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Improved texture: The flesh is finer and juicier after aging.
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Intense flavour: Due to water evaporation and enzymatic changes, the fish's flavour becomes more pronounced and complex.
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Safety: The process takes place under strictly controlled hygienic conditions to prevent the formation of harmful bacteria and histamine, which could cause poisoning.
Difference Compared to Fresh Fish
While maximum freshness is preferred for most fish, aging offers a different gastronomic experience. "Fresh" fish, often available in the Czech Republic, is sometimes actually defrosted (so-called "refreshed"). Truly fresh fish has a short shelf life, while dry-aged fish maintains its high quality for a longer time thanks to the specific process.Dry-aged fish is considered a delicacy and is available at specialty fish shops, such as Rybárna Blue Fjord.


Dry aged Alfonsino 0,5 - 0,7kg (aged for at least 14 days)

Dry aged Wild pacific salmon fillet with skin (Chinook King) aged for at least 14 days

Dry Aged yellowtail amberjack fillet with skin (Kingfish) 200-500g (aged for at least 14 days)

Dry Aged Wild Seabass fillet with skin (aged for at least 14 days)

Dry Aged wild Seabass 1,5-2kg (aged for at least 14 days)

Dry Aged organic salmon fillet with skin (aged for at least 14 days)


