Dry-Aging Fish - Explained | Chef Loren Waite
Dry-aging has been done with high quality meats, especially steak, for a long time. It's also a traditional practice used on fish around the world, that is now becoming increasingly popular in the US. Let Chef Loren Waite from Wrench & Rodent, an outstanding seafood restaurant in Oceanside California, explain the process and results to you in more detail. To learn more visit: www.positivelygroundfish.org or follow us on Instagram: @positively_groundfish
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