Ageing meat and fish concentrates natural flavours and tenderises the flesh.
Max Levy, chef-owner of izakaya and omakase restaurant Okra
Dry-aged baby tuna
Rinse the fish with salt and water, remove the guts and cut the flesh into pieces. Place the pieces into a refrigerator to dry-age for four to five days, checking daily for spoilage and to observe the ageing process. Serve deep-fried with homemade pickles.