How To: Dry Age Fish at Home

Learn how to dry-age fish at home with expert insights from Liwei Liao.

Fresh isn’t always best—at least when it comes to fish. While most consumers assume that the freshest catch is the ideal choice, Liwei Liao, the founder of Joint Seafood, has spent years proving otherwise. By applying a process known as dry-aging—or, as he prefers to call it, conditioning—he enhances fish’s texture, flavor, and shelf life without ever freezing it.

“People think that fresh is best, but fresh is boring,” says Liao. “Fresh fish lacks depth and character compared to a perfectly conditioned fish at its prime.”

But how can home cooks replicate this process? Here, Liao shares a step-by-step guide to dry-aging fish at home, from selecting the right species to achieving optimal aging conditions.

What Is Dry-Aging Fish?

Dry-aging fish is the process of removing excess moisture to concentrate flavor, improve texture, and extend shelf life. It’s a practice that chefs and fishmongers have used for years, but it’s now becoming more accessible to home cooks.

Liao, however, prefers the term “conditioning” over dry-aging when it comes to fish. “Aging implies time, but conditioning is about optimizing quality,” he explains. “Instead of just waiting for days to pass, you’re actively improving the fish.”

Unlike dry-aged beef, which sometimes develops protective mold, properly aged fish undergoes controlled moisture reduction without bacterial introduction. The result? A cleaner, firmer, and more flavorful product.

The Science Behind Dry-Aging Fish

Why is dry-aged fish superior? The answer lies in moisture control and bacterial inhibition.

• Moisture Removal: Excess water in fish leads to bacterial growth and spoilage. Removing it slows down decomposition while enhancing flavor.
• Temperature Control: The ideal storage temperature is just above freezing (32.8°F / 0.5°C) to prevent bacterial activity while allowing natural enzymatic processes to enhance taste.
• Texture Improvement: “It’s counterintuitive, but reducing moisture makes the fish taste juicier,” Liao explains. “With less water, fat concentration increases, making the fish more luscious.”

Step 1: Choose the Right Fish

Not all fish are suitable for dry-aging. Fatty species tend to age best, while leaner fish require careful monitoring.

Best fish for dry-aging: Tuna, yellowtail, salmon, black cod, sea bream, snapper.
Avoid: Delicate white fish like sole or flounder, which lack sufficient fat.

“Before you even start, you need to know when your fish left the water,” Liao says. “If you’re buying from a store, it might already be 10–14 days old.”

Pro Tip: Ask your fishmonger about harvest dates and handling practices to ensure you're working with the freshest product possible.

Step 2: Prep the Fish Properly

Liao emphasizes meticulous cleaning to prevent spoilage.

• Remove the scales and internal organs immediately. “Organs decompose first, so get rid of them as soon as possible.”
• Trim blood vessels from the cavity to eliminate excess impurities.
• Hang the fish head-down (if possible) to allow blood to drain naturally—similar to how butchers age meat.

“The way you kill and clean the fish determines everything,” says Liao. He also recommends the Ikejime method, a humane technique used in Japan to preserve fish quality by minimizing stress.

Step 3: Store It Correctly

Fish storage at home requires careful handling to mimic professional dry-aging conditions.

Best practices:

• Remove from plastic packaging immediately. "Leaving it wrapped increases condensation, which leads to spoilage."
• Place the fish on a wire rack or tray in the refrigerator (skin side up) to allow airflow.
• Use paper towels to absorb excess moisture, changing them every 8 hours.

Avoid:

• Storing fish in a bag—this traps moisture and accelerates spoilage.
• Leaving fish in direct contact with ice—it waterlogs the flesh.

“If your fish feels tacky and dry to the touch after a few days, you’re on the right track,” Liao notes.

Step 4: Monitor Weight Reduction

Unlike beef, where time dictates aging, fish is best measured by moisture loss.

General Guide:

• 10–15% moisture reduction = Prime time to eat
• Too little loss? The fish won’t develop full flavor.
• Too much loss? The texture becomes overly dry.

Liao suggests keeping track of weight percentages instead of counting days. "Some fish hit their peak in 4–6 days, others in 15–17 days—it all depends on species, size, and fat content.”

Essential Tools for Dry-Aging Fish at Home

You don’t need a professional dry-aging chamber, but these items will help:

• Wire rack + sheet tray – Allows airflow around the fish.
• Paper towels – Absorb excess moisture.
• Thermometer – Keeps temperature at 32.8°F.
• Dry-aging chamber (optional) – Brands like Dry Ager offer dedicated units for fish aging.

“If you’re serious about dry-aging at home, investing in a proper chamber is worth it,” Liao advises.

Final Tips from Liwei Liao

• Start slow. “Condition your fish for just a couple of days before pushing further.”
• Know your fish. “Different species have different sweet spots.”
• Monitor moisture, not time. “Weight loss is the best indicator—not the number of days.”
• Don’t rush it. “The magic happens before the fish even hits the dry-ager.”

For those ready to experiment, Liao encourages patience: "Dry-aging fish is an art. Find what works for you."