Food & Receipts

What is Fresh-Aged Fish and Why is it Still Popular at $200 per Pound?

Let's delve into the intriguing world of fresh-aged fish, a delicacy that has gourmet diners enthralled and eager to pay a premium of up to $4 million VND per kilogram.

Administrator

2 June, 2024

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Nowadays, food enthusiasts are willing to spend a small fortune on a unique type of fish, known as “fresh-aged fish,” with prices starting at VND 4 million per kilogram. Join us as we delve into the world of fresh-aged fish, uncovering its secrets and understanding why it has become a sought-after delicacy.

1What is Fresh-Aged Fish?

Fresh-aged fish is a long-term preservation method that involves meticulously controlling moisture, temperature, and inhibiting bacterial and mold growth.

This age-old technique dates back to the Middle Ages when Europeans utilized caves and cellars for aging. Today, modern technology and techniques have enhanced the aging process while preserving its natural essence, all without the need for chemicals.

Mr. Ly Nhat Hieu, representative of Hang Duong Quan, employs a traditional aging method. He prepares and cleans the fresh fish and then ages it in a specialized refrigerator for one week at a temperature between 1-3 degrees Celsius.

At this temperature, the fish remains unfrozen, avoiding spoilage while retaining its distinctive flavor by preventing bacterial and mold intrusion. The aging duration depends on the fish’s weight: one-kilogram fish ages for five days, larger fish for seven days, and those between five and ten kilograms for ten to fifteen days.

What is Fresh-Aged Fish?

2How Much Does Fresh-Aged Fish Cost per Kilogram?

Various fish species are commonly used for fresh-aging, including red grouper, yellowtail snapper, sturgeon, and conger pike, to name a few. Prices can range from VND 1 million to VND 4 million per kilogram, and for certain expensive fish, the aging process can significantly increase the price.

Fresh-Aged Fish Price per Kilogram

3Consumer Reviews of Fresh-Aged Fish

Mr. Nguyen Trong Hung, a resident of District 10, shared his experience with fresh-aged red grouper, describing its sweet and fresh taste, firm and fatty meat, and absence of fishy odor.

Veteran chefs in Ho Chi Minh City attribute the enhanced flavor of fresh-aged fish to the transformation of enzymes into a natural sweetener called umani, and the presence of anaerobic microorganisms such as E. coli and Clostridium perfringens, which fall within the permissible limits of TCVN 5289:2006. This delicacy can be prepared in a variety of ways, including frying, grilling, sashimi, hot pot, and salad.

Consumer Reviews of Fresh-Aged Fish

We hope you enjoyed learning about fresh-aged fish, a technique that ensures both safety and delicious flavors for discerning diners.

Frequently asked questions

Fresh-aged fish is a technique where fish is aged for a period of time to enhance its flavor and texture. This process involves storing the fish at controlled temperatures and humidity levels to promote enzymatic activity and break down the fish’s muscles, resulting in a more tender and flavorful product.

Fresh-aged fish is popular because it offers a unique taste experience with an intense flavor and melt-in-your-mouth texture. The aging process concentrates the fish’s natural flavors, resulting in a richer taste. This method is particularly popular for high-quality, premium fish such as tuna and salmon.

The aging process can vary depending on the type of fish and the desired results. Typically, fish is aged for a period of several days to a few weeks. During this time, it is carefully monitored to ensure that it remains safe and fresh.

Yes, when properly handled and stored, fresh-aged fish is safe to consume. Reputable suppliers and restaurants will follow strict guidelines to ensure the fish is aged in controlled conditions, minimizing the risk of bacterial growth and maintaining its freshness.

The high cost of fresh-aged fish is due to several factors. Firstly, the aging process requires specialized equipment and skilled labor to control temperature, humidity, and ventilation. Secondly, the fish itself is often of a higher grade and quality, sourced from premium suppliers. The labor-intensive nature of the aging process and the limited supply of aged fish contribute to its premium price tag.