frollatura

Apparently the 5th-century Tartars invented the idea of hanging meat to dry and preserve it, and improve the taste.

In Italy, they have also started to do it with very fresh fish, making it into pesce frollata according to a process invented by Josh Niland of the restaurant of Saint Peter in Sidney; properly treated seafood is able to last for six weeks, and apparently is quite delicious—the hanging really brings out the taste. Worth a try if you see it on a menu.