Chef Alan Wilkinson's Dry-Aging program is getting noticed

When Chef Alan Wilkinson talks about cooking Seafood, it always reverts to finding the best and freshest seafood item to cook.
MIAMI - June 29, 2023 - PRLog -- "Of course in the Florida Keys, this is a non-issue", says Chef Alan says. "Of course, we have the freshest seafood in America." His way of making seafood better is "dry aging" it.

Chef Alan says, "Seafood restaurants are very competitive in The Florida Keys, for obvious reasons". "This is why we look for different ways to attract guests through providing different and unique experiences to our local community". When dry aging is applied to fish, the skin is physically altered as well as its moisture is diminished. "This makes the skin truly able to become crispy, not soggy like fish skin is often associated," says Chef Alan Wilkinson.

From Chef Alan Wilkinson: "Why do you cook the way you do – aging?"

"The techniques I use in my cooking style have been accumulated over the years, learning from other great chefs." He continues; "for quality ingredients, I like to use basic cooking techniques, enabling the main ingredient's preeminent personality to shine through."

Continuing, Chef Alan says, "I use basic time-tested complementary ingredients.  I would rather use a quality technique to bring out the best of the ingredient. Dry aging any protein will bring out a better side of the flavor it has to offer while making it additionally tender."

Nowadays, when cooking in the kitchen, Chef Alan takes pride in using the seafood from his local community and, does his best to pair locally available tropical ingredients to showcase what the Florida Keys is all about gastronomically.

Seafood is Best when used:

Here are a few quick tips from Chef Alan Wilkinson on how to get the freshest, tastiest seafood:
  • The fish's eyes should be clear. If the eyes are cloudy, the fish is old.
o   The interior gills should be bright red.
  • If the gills are pink or brownish-gray, it means the fish is old.

o   There should be no offensive odor. Fresh fish does not smell fishy; it should smell moist and fresh, like a cut cucumber or melon does when cut. If there is an unusual odor, the fish should not be purchased.

o   The flesh should be firm and elastic to the touch. It should "spring back" into place. If an indention remains after the fish is touched, it is old.

o   Fresh fillets or steak cuts should look moist and firm. A large degree of gapping, or the separation of flesh on a fillet, is a good indication that the fillet is getting old.

o   Check for bruises. Dark spots that appear on fillets indicate bruises, caused by mishandling.

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Jessica Bennett
Location:Miami - Florida - United States
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