Dry Aged Cured Tuna

Tasting Notes of the Curator

Dry aging and curing, long revered in charcuterie, find a striking expression in this oceanic masterpiece. The tuna undergoes a meticulous dry-aging process under controlled temperature and humidity, allowing natural enzymes to break down connective tissue and enhance its flavor. The result is a rich, meaty profile that bridges the gap between sashimi and charcuterie, with deep umami notes, a hint of brine, and a subtle nuttiness. The texture evolves into something between cured ham and toro—silken, yet with an assertive chew.

What makes this tuna truly unique is its ability to stand alone. Unlike smoked or heavily seasoned fish, the aging process preserves the tuna’s purity while enhancing its oceanic identity. It’s an ingredient with heritage, artistry, and depth—ideal for culinary purists seeking a nuanced alternative to traditional cured meats or premium sashimi.

Pairings and Suggestions

This dry aged cured tuna is best enjoyed with minimal interference, though it lends itself beautifully to a number of preparations:

• Serve thinly sliced as an antipasto, drizzled with cold-pressed olive oil and a touch of lemon zest.
• Add to gourmet tapas boards, pairing it with pickled vegetables, caper berries, or marinated artichokes.
• Incorporate into fine salads with bitter greens, shaved fennel, or blood oranges.
• Shave over risotto or pasta as a sea-inspired alternative to bottarga or Parmigiano.

Pair with aged white wines like Chardonnay or light reds such as Pinot Noir. Sake or dry sherry also make elegant companions.

From the Sea, Aged with Time

A conversation starter at any table, dry aging fish is a tradition often reserved for elite sushi kitchens, now adapted into cured formats for broader culinary applications. This method reduces moisture, intensifies natural flavors, and creates textures rarely found in seafood. It pays homage to the philosophy of nose-to-tail eating, honouring the fish in its entirety while coaxing out hidden potential.

While many know about dry-aged beef, few realize that the sea has its own aging rituals. This tuna is a testament to how time transforms—not by seasoning or smoke, but by patience and air. A product that invites both reverence and curiosity.

Storage Instructions

Once opened, consume within 3 to 5 days. Wrap tightly or store in an airtight container to prevent oxidation and maintain optimal texture.