Italiano
“Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime”.
And teach him the fish dry-ageing techniques, and you will make him a great chef!
The trend of dry-aged fish is becoming increasingly popular: born, or rather reborn, in Australia, thanks to the tireless work of Josh Niland; it soon made its way into the best restaurants in the world, combining ancient procedures (especially Japanese and Mediterranean) with new techniques, and new technologies.
Oh, speaking of technologies, how can we not mention the Inox Bim climatic cabinet, ideal for dry-ageing fish (but also for the more traditional meat dry-ageing), thanks to the management of temperature, relative humidity, ventilation and a germicidal function through ozone!
By the way: back to the famous phrase about giving a fish or teaching how to fish…
For some reason, it is believed to be an ancient Chinese proverb. Me too, I am not immune to the charm of the ancient Confucian culture. I’m afraid this quote is much more recent and Western-like tho.
In fact, it appeared for the first time in the novel “Mrs. Dymond“, by Anne Isabella Thackeray Ritchie (the daughter of William, the author of “Vanity Fair” and “The Adventures of Barry Lyndon“).
However… if you want to know more about dry-ageing (either meat or fish), just ask!
In conclusion: if you work in catering or hospitality industry, and you are interested in my copywriting and/or content writing services, just DM
