# Dried Fish Sushi Restaurants Lucky Robot Creates Dishes Using Properly Aged Fish Ingredients By Amy Duong | Published 2021-04-28 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/lucky-robot References: [austin.eater](https://austin.eater.com/2021/4/16/22388038/dry-aged-fish-austin-lucky-robot-japanese-restaurant-texas) [Lucky Robot](https://www.trendhunter.com/trends/lucky-dragon-friend-rice) is a [Japanese restaurant](https://www.trendhunter.com/trends/kura-reserve) based in Austin and it embodies a unique standard when it comes to its fish. It celebrates traditional practices and looks for dry-aged fish. Chef Jay Huang explains that "fresh fish is boring, bland, and crunchy." He claims to be the first chef in Texas to bring dry-aged fish to the city. The century-old practice comes from Japanese heritage, used to create tender seafood. Historically, [sushi chefs age fish fillets](https://www.trendhunter.com/trends/sushi-masu) between kombu sheets for 24 hours -- this is known as kombujime. Lucky Robot has temperature-controlled cabinets to dry-age its fish, blurring the gap between science and traditional processes. Huang explains that to create a better eating experience, “time and enzymatic action relax the muscles and transform amino acids into flavor molecules.” Image Credit: Lucky Robot ## Trend Insights (Trend Hunter) - Score: 3.4/10 - Popularity: 32% | Activity: 59% | Freshness: 10% - Audience gender: 50% men, 50% women - Primary generations: Gen Z, Millennial, Gen X - Top markets: North America, Europe, Asia ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### Key Themes Behind This Trend - **Dry-aged Seafood:** Restaurants and food companies can explore the use of dry-aging techniques to add depth of flavor to seafood dishes. - **Blending Technology and Tradition:** Incorporating temperature-controlled cabinets to age fish is an example of how technology can enhance traditional food preparation methods. - **Alternative Flavor Profiles:** The use of dry-aged fish instead of fresh fish can provide a unique and bolder flavor profile for sushi and seafood dishes. ### Where This Applies - **Food and Dining:** Restaurants can explore the use of dry-aging techniques for seafood dishes to differentiate themselves in the highly competitive food industry. - **Technology:** Technology companies can consider developing temperature-controlled cabinets for dry-aging seafood, providing an innovative solution and disrupting the seafood industry. - **Fishery:** Dry-aging techniques can be used by fishery businesses to provide unique and high-value products to restaurants and food companies, creating a new market for them to compete in. ## Related on Trend Hunter - [Oven-Ready Sushi Snacks](https://www.trendhunter.com/trends/crushi.md) - [AI Sake Pairings](https://www.trendhunter.com/trends/sake-pairings.md) - [Elevated Restaurant Sushi Experiences](https://www.trendhunter.com/trends/sushi-experience.md) - [Design-Forward Omakase Restaurants](https://www.trendhunter.com/trends/omakase-restaurant.md) - [At-Home Omakase Experiences](https://www.trendhunter.com/trends/noble-fresh-cart.md) - [Convenient Sushi Bakes](https://www.trendhunter.com/trends/sushi-bakes.md) - [Japanese-Style Raw Protein Dishes](https://www.trendhunter.com/trends/lime-house-tataki-menu.md) - [Pregnancy-Safe Sushi](https://www.trendhunter.com/trends/kanetsu-sushi.md) - [Premium Sushi Restaurant Menus](https://www.trendhunter.com/trends/kura-reserve.md)