Video 1: Crafting Flavor [Ep. 1]: Dry-Aged Seafood | Freycinet Resort

Take a peek behind the scenes at Mount Paul Lounge as our chef prepares fresh, locally sourced Tasmanian seafood for our dedicated dry-aging cabinet. From carefully weighing and tagging each catch—like this 1.170kg Tasmanian Snapper—to controlling temperature and humidity, the dry-aging process draws out excess moisture, firming the texture and intensifying the natural umami flavors of the fish. Experience our signature dry-aged seafood as part of your dining journey when staying with us at Freycinet Resort.