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Dry aged Wild Seabass
€34.50 / Kg

Once off – Dry aged Large Seabass ( farmed in Greece) – Perfect for Sashimi or Cooking

What is Dry Aging about? Why is it going against the idea that the fresher the fish the tastier … Dry Aging is a culinary method that enhances the flavor, texture, and overall quality of the fish in an environment where temperature, humidity, and airflow is carefully controlled:

Enhanced Flavor: Moisture loss during dry aging intensifies the natural umami and sweetness of the fish

Improved Texture: Enzymes naturally present in the fish break down muscle fibers over time, making the flesh more tender. The meat becomes firmer yet smoother

1.2-1.4 kg
One pack costs: €46.00
Click for storage information :
  • Sustainability:
    Latin name:Dicentrarchus labrax
  • Catch area / Method of capture:
    Atlantic, Wild caught