Ever heard of dry-aged fish? Most haven’t—and we’re here to change that.
We’ve started testing a new process here at Jolly Wally’s that could seriously level-up how folks think about Alaskan seafood. It’s called dry aging, and the goal is simple: better texture, bolder flavor, cleaner taste.
🧂 What’s So Special About Dry Aged Fish?
Think of it like this: when you dry age fish the right way, you’re giving it the space and time to become its best self. We’re seeing:
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Richer, more concentrated flavor as moisture slowly evaporates.
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Tender, buttery texture thanks to natural enzymes that gently break down connective tissue.
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Absolutely no fishy smell—that’s not marketing fluff, it’s science.
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Cleaner, longer shelf life because bacteria just can’t thrive in these conditions.
After three days, our halibut is already firmer, drier on the surface, and giving off nothing but clean ocean air vibes. It’s subtle, but powerful. And yeah—it’s kind of addicting.
🚫 Wait—Isn’t Fresher Always Better?
We get it. “Fresh fish” has been the gold standard forever. But here’s the truth: fresh is only good if the handling is perfect—and even then, it has a short window before quality starts dropping fast.
Dry aging flips the script.
Instead of racing against the clock, we control the environment to slow things down intentionally. That means:
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Less moisture (which bacteria love),
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More flavor (from gentle dehydration),
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And a silkier, more tender texture (thanks to natural enzymatic breakdown).
It’s not just safe—it’s better. This is how high-end sushi chefs and world-class kitchens treat premium fish. And we believe Alaskan seafood deserves that same respect.
🧪 How the Magic Happens
Dry aging isn’t just hanging a fish on a hook—it’s a full-on craft. Here's how we do it:
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We stun and bleed the fish immediately, reducing stress and eliminating off-flavors before they start.
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We remove the gills and guts quickly, then thoroughly clean the cavity to get rid of slime, blood, and stomach acid—those are the culprits behind spoilage and that funky “fishy” flavor.
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For certain species, we use the Sukibiki scale-removal method, a delicate Japanese technique that leaves the skin beautifully intact.
Once prepped, our halibut enters the Dry Ager UX1500 Pro—a beast of a machine that’s more like a spa than a fridge:
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Temperature and humidity dialed in to perfection (34°F, 80–87% RH).
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UV light and activated carbon filtration to keep bacteria in check and the air ultra clean.
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Controlled airflow that dries the surface just enough while preserving the inner flesh.
🎣 From the Boat to the Hook
These halibut came from our employee fishing trip this past Wednesday, and man—we needed it. We headed out with Bayes Boat Rentals (big shoutout—they’ve got a great setup) and hit the water ready to rip lips.
Would we have limited out? Maybe. If it weren’t for a few, let’s say, deckhand difficulties. (Looking at you, Jeremy.) But hey—turns out we make better processors than guides. No shame in that.
What matters is we had a day full of laughs, a boat full of halibut, and a fresh reminder of why we love what we do. And now, we get to experiment with this amazing new process to take Alaskan seafood to the next level.
We believe dry aging has the power to showcase just how premium our local fish really are—cleaner, richer, more refined—and we can’t wait to share the results.
#DryAgedHalibut #RespectTheResource #DontWaste #AlaskaSeafood #HookToHang #Blessed #FromTheBoatToTheBox #FishingTripFails #ButTheFishAin’tOne #FreshIsOverrated
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