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What is fish charcuterie?

Dry-Aging Fish: Why ‘Fresh’ Is No Longer Seafood’s Key Virtue

Charcuterie is the art of preparing and curing meats. It is a culinary tradition that dates back centuries! Discover a whole new taste, visit us in Valletta and taste our products sitting at our tables or buy to bring home

Our Specialties

Tonno Sealumi

Spada Sealumi

Lonzino di Cernia al finocchio

Prosciutto di Ricciola al Rosmarino

Dry-ageing fish

Dry-Aging Fish: Why ‘Fresh’ Is No Longer Seafood’s Key Virtue

Dry-aging fish is a counterintuitive treatment for a protein whose freshness is generally viewed as fundamental. But the process is rapidly being adopted around the world, including at such internationally acclaimed restaurants as Saint Peter in Sydney and Atelier Crenn in San Francisco, as well as at suburban favorites like FoodWorks at Jailbreak Brewing Co. in Laurel, Md.

The newest trend at top restaurants around the world

Whether it’s with flesh, fowl, or fish, dry-aging usually offers similar rewards: When moisture is reduced over time, it’s easier to achieve a crackling skin, and texture often firms up. Enzymatic changes deepen the flavor.