Dry Ageing Fish at Home

Dry ageing fish, a technique borrowed from butchery, involves storing whole or portioned fish on a rack in a cold, controlled environment for several days. Air circulation gently dehydrates the surface and enzymes break down proteins, concentrating flavour and firming texture. Lawrence aged his sea bream and plaice for five days. At home you can replicate a simplified version by placing very fresh fish, unwrapped, on a wire rack over a tray in the coldest part of your fridge for 24 to 48 hours. The flesh becomes denser, the flavour deeper, and the skin crisps up beautifully when cooked.