Fresh is our foundation. Dry aged is our next level

But what happens when you take the freshest fish, handled gently by a producer we know, from waters we call home and intentionally reduce the moisture content in a controlled environment?

The flavour concentrates. The texture transforms. The result is something profound.

Welcome to Dry Aged Fish
There is a science and art to dry-aging fish.

As with dry-aged meats, enzymes in fish flesh break down fats and proteins into fatty acids and amino acids, including umami-packed glutamate.

Species such as Barramundi, Mulloway, Australian Salmon, Kingfish, and the elite King Salmon (NZ) produce a better end product. Aging times vary due to these fat contents & cuts.

Generally, the fattier the fish, the longer we will age it. We seek a balance between moisture & texture to ensure peak taste profile is delicate and refined.