Dry-Aged Fish: The Secret Behind Chef-Level Sashimi with Chef Joshua Roshan
🔥 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:
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Moisture reduction, concentrating its natural umami
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Enzyme-driven tenderness, creating a buttery texture
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Enhanced flavor development, similar to dry-aged beef
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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:
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High fat content
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Incredibly soft texture
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Melting mouthfeel
Dry-aging elevates these qualities even further.
Chef Joshua works with 14-day aged Bluefin Toro, a cut that delivers:
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Deep, concentrated umami
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More pronounced buttery richness
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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:
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Firmer flesh for perfect slicing
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Cleaner, richer salmon flavor
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A more elegant, silky mouthfeel
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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:
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How to slice toro without tearing the fat layers
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How to cut salmon with a single, confident motion
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How to angle the blade for clean, glossy sashimi slices
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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
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Mild flavor
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Soft, sometimes watery texture
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Short shelf life
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Best used within 1–2 days
Dry-Aged Fish
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Rich, concentrated taste
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Firmer, more controlled texture
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Cleaner aroma
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Longer usability window
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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:
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Slice thickness matters — thin for toro, thicker for salmon
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Contrast colors for a professional look
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Keep fish cold until the moment of plating
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Use garnishes that complement, not overwhelm
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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:
We specialize in:
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Wild-caught seafood
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Premium sashimi-grade fish
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Dry-aged tuna, salmon, and more
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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:
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Chef collaborations
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Dry-aging demonstrations
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Premium seafood tutorials
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Behind-the-scenes preparation videos
Follow our channels for more premium seafood content and exclusive chef features.
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How to Make a Dry-Aged Ahi Tuna Sushi Roll at Home — Chef Joshua’s Step-by-Step Recipe
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