Dry aged Wild Trout | Eat More Fish | Nationwide Delivery

Dry aged Wild Trout – NEW – from Lough Neagh – Minimum Aging 7 days – SASHIMI READY ( -65 Cold treatment) Caught by draft nets on Lough Neagh, one of Europe last commercial fresh water fishery. March to August Season

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