Michael Nelson, executive chef at GW Fins in New Orleans, started dry aging fish to enhance the flavor and preserve freshness. Fish should dry age at a lower temperature and higher humidity than beef to release moisture, break down the proteins and develop umami. He discovered that swordfish, yellowfin and tuna work best. He serves the fish bone-in as steaks or “chops,” fanning it out on the plate like you’d present a steak. “Compared to non-aged seafood, we get a 25% premium,” said Nelson.