Dry aging is a process applied to meats. However, recently it is also applied to fish and is becoming increasingly popular among many countries. Dry aging is typically applied to fatty, firm-textured fish that can withstand the process without losing quality. Popular fish for dry aging include tuna, salmon and swordfish, which has a firm, steak-like texture. Other suitable species include yellowtail, mackerel, and sometimes halibut and grouper, which also have dense flesh. The aging process enhances the flavor, tenderness, and richness of the fish, especially for those with higher fat content. 

How does dry aging for fish work? Dry aging works by eliminating moisture, allowing more of the natural oils of the fish to express themselves and have a firmer texture. This results in a more flavorful bite of the fish rather than a watery taste. The technique of dry aging is used in Phoebus Restaurant in Mykonos in order to create a premium-quality fish for your flavorful plate.

After the fish is cleaned and prepped by eliminating the moisture of the surface it is placed in a dry ager. A dry ager for fish is designed to age fish in a dry state, similar to how dry-aging works for beef. The process involves storing fish at a specific temperature and humidity for a set period, depending on the fish, enhancing the flavor, tenderness, and overall quality of the fish.The dry ager ensures that the fish is stored under a cool, dry environment with controlled airflow.Specifically dry aging in fish:

• Reducts the unwanted moisture of the fish creating a more tender and flavourful experience
• Removes the unpleasant fishy smell.
• Creates a sea-like microclimate with steady temperature and humidity