Dry-Aged Fish: The Secret Behind Chef-Level Sashimi with Chef Joshua Roshan

by Oleg Nikitenko November 22, 2025

🔥 What Is Dry-Aged Fish?

Dry-aging is a controlled process where whole fish or premium cuts are stored under precise temperature, humidity, and air-flow settings.
Over days — sometimes weeks — the fish undergoes:

  • Moisture reduction, concentrating its natural umami

  • Enzyme-driven tenderness, creating a buttery texture

  • Enhanced flavor development, similar to dry-aged beef

  • Skin drying, making it perfect for slicing

The result?
Fish that is more flavorful, more tender, more aromatic — and perfect for sashimi.

Explore our full line of premium products in the Dry-Aged Collection:
👉 https://globalseafoods.com/collections/dry-aged

🐟 Why Bluefin Tuna Belly (Toro) Becomes Next-Level When Dry-Aged

Bluefin toro is already considered the crown jewel of sashimi, thanks to its:

  • High fat content

  • Incredibly soft texture

  • Melting mouthfeel

Dry-aging elevates these qualities even further.
Chef Joshua works with 14-day aged Bluefin Toro, a cut that delivers:

  • Deep, concentrated umami

  • More pronounced buttery richness

  • An almost custard-like texture

Make your own premium toro sashimi at home:
👉 https://globalseafoods.com/collections/tuna

🍣 Dry-Aged Ora King Salmon: “Wagyu of the Sea”

Ora King Salmon is often called the Wagyu of the Sea — and for good reason.

But when dry-aged, it reaches an even higher level of refinement:

  • Firmer flesh for perfect slicing

  • Cleaner, richer salmon flavor

  • A more elegant, silky mouthfeel

  • Higher concentration of natural oils

See all salmon options, including sashimi-grade selections:
👉 https://globalseafoods.com/collections/salmon

🔪 Chef Joshua’s Professional Cutting Techniques

During this masterclass, Chef Joshua demonstrates:

  • How to slice toro without tearing the fat layers

  • How to cut salmon with a single, confident motion

  • How to angle the blade for clean, glossy sashimi slices

  • Why dry-aged fish cuts more smoothly and cleanly

These subtle techniques are what separate professional chefs from home cooks — and why dry-aged fish performs better on the cutting board.

🍱 Fresh vs. Dry-Aged: What’s the Difference?

Chef Joshua breaks down the key differences:

Fresh Fish

  • Mild flavor

  • Soft, sometimes watery texture

  • Short shelf life

  • Best used within 1–2 days

Dry-Aged Fish

  • Rich, concentrated taste

  • Firmer, more controlled texture

  • Cleaner aroma

  • Longer usability window

  • Perfect for sashimi, nigiri, and omakase

If you want sashimi that tastes like it came from a restaurant — you need chef-grade ingredients.
Explore our selection of sashimi-grade seafood:
👉 https://globalseafoods.com/collections/

🥢 How to Plate Chef-Level Sashimi at Home

Chef Joshua also shares plating insights:

  • Slice thickness matters — thin for toro, thicker for salmon

  • Contrast colors for a professional look

  • Keep fish cold until the moment of plating

  • Use garnishes that complement, not overwhelm

  • Serve with high-quality soy, fresh wasabi, and chilled plates

These finishing touches turn a simple dish into an elegant experience.

👨🍳 About Chef Joshua Roshan

Proprietor & Executive Chef — Kaiyo Sushi Catering
📞 (425) 757-7585

Chef Joshua is known for his attention to detail, premium sourcing, and mastery of traditional Japanese technique — blended with modern creativity.
His catering company brings restaurant-quality sushi to private events, corporate gatherings, and fine-dining experiences across the region.

🛒 Shop the Same Premium Seafood Used in This Video

All the ingredients featured here — including dry-aged tuna belly and Ora King salmon — are available at:

👉 GlobalSeafoods.com

We specialize in:

  • Wild-caught seafood

  • Premium sashimi-grade fish

  • Dry-aged tuna, salmon, and more

  • Overnight delivery throughout the USA

If you love high-end sashimi, this is the place to source ingredients that chefs trust.

🎥 Watch the Video & Stay Connected

Stay tuned for more:

  • Chef collaborations

  • Dry-aging demonstrations

  • Premium seafood tutorials

  • Behind-the-scenes preparation videos

Follow our channels for more premium seafood content and exclusive chef features.

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