Why the fish conditioning locker is moving to the front of the house.
Fresh is boring. Careless is dangerous. Two chefs on dry-aged — really, conditioned — fish: the craft, the hidden food-safety stakes, and why control is the whole game.
Blog
Himalayan Salt & Dry Aging
Himalayan salt has become part of the visual identity of dry aging, but does it actually improve the aging process? Chef Claus breaks down the real pros and cons of using Himalayan salt inside a modern dry-aging environment — from atmosphere and tradition to moisture behavior, maintenance, and long-term cabinet care.
