Contact
Cecile Dargentolle
Project Manager
cecile@matis.is
The project Dry aging of fish dry-aged fish is a collaborative project between Culina and Matís. The idea is to find out the best parameters (temperature and humidity) for a good dry-aged fish.
Dry ageing meat is a well known and study process while dry-ageing fish has only been explored by chefs. The goal is therefore to test dry-ageing on different fish species with a combination of different parameters and disseminate the finding to the chefs to enhance more the quality and diversity of Icelandic fish species.
