Behind the Scenes at Wynn – Dry-Aged Fish Program at Lakeside

Lakeside Executive Chef David Middleton, in collaboration with Chef Christopher Lee, Wynn’s vice president of culinary operations and development, have created an innovative dry-aging program at the resort's signature seafood restaurant.

It starts with an 80-pound fish. Balancing temperature, time and humidity, tuna loin is prepared like a beef rib-eye rack and dry-aged in a meat locker for seven to 10 days at 34 degrees with Himalayan salt blocks. The pristine flesh is then cut into a 14-ounce Bigeye Tuna Chop, grilled on applewood and seared rare so the fat melts through the chop. The end result is so tender it can be cut with a spoon, deepening the natural flavors while adding a rich, buttery texture to the fish.

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