How To Prep a Rockfish for Dry-Aging | chef Davin Waite
Dry-aging fish is becoming increasingly popular in the US, with more and more chefs and foodies experimenting with it to create those beautiful dry-aged flavors and textures. But there's more to it than just giving a fish some time out of the water. Chef Davin Waite (Wrench & Rodent) explains here how to prep a fish for dry-aging, using a locally caught Pacific Rockfish. To learn more visit: www.positivelygroundfish.org or follow us on Instagram: @positively_groundfish
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