Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects

Fish curing is a preservation method that has evolved into a culinary practice, combining traditional techniques with modern food science. Its main aims are to reduce water activity to extend shelf life, inhibit foodborne pathogens, and enhance the flavor and tex-ture of the products. Recently, controlled maturing techniques in dedicated cabinets, previously associated exclusively with meat, have begun to attract interest among chefs, restaurants, and food companies, also in the field of preservation and flavor enhancement of fish. These methods involve exposing fish to controlled temperature, humidity, and airflow in dedicated cabinets for periods rang-ing from days to weeks, depending on species and desired outcomes. Despite the ongoing global spread of these methods, there is still a lack of specific guidelines for food business operators (FBOs) and regulatory references. This review offers a comprehensive assessment of the literature on fish maturation in dedicated cabinets, exploring food safety principles and identifying tools to support the economic and commercial potential of these technologies. A key distinction for FBOs and consumers is between dry-curing and dry-aging. Both encompass maturation in controlled environments, but dry-curing includes salting and the addition of spices and additives, resulting in ready-to-eat products. In contrast, for dry-aging, fish is simply degutted, scaled, and directly hung within cab-inets. Although the literature remains limited, it is evident that monitoring of critical parameters (temperature, humidity, airflow) is essential to minimize spoilage, microbiological risk, and biogenic amine formation. FBOs must apply general good manufacturing practices (GMPs) and good hygiene practices (GHPs) for fish processing and some GMPs and GHPs specific to each dry-aging and dry-curing process, which must be individually validated. Further research is needed to optimize and validate processes for various species and to better understand biochemical and microbial changes. Moreover, specific guidelines for the food industry/operators to properly carry out these processes and ensure that the resulting products are safe for consumers should be drafted.