Dry aging fish

Project title: By-products from fish processing for human consumption

Partners: Culina (https://www.culina.is/)

Research Fund: Food Fund-Bára

Initial year: 2023


Cecile Dargentolle

Project Manager


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.