The Fish Dry Aging Process

Do you want to know what separates XOXO Sushi Bar from the rest? The secret is quite simple: it's our fish preparation process, also known as our dry aging process. Here at XOXO Sushi Bar in Chestnut Hill, MA, we are dedicated to elevating your sushi experience to the next level. A significant pillar of our success stems from our advanced preparation and culinary techniques, which deliver high-quality flavors and textures in our fish. We are not just a sushi restaurant; we are a sushi experience that breaks barriers and transcends traditional sushi. Learn more about fish dry aging below. 

What is Fish Dry Aging?

Dry aging is a methodical process where the fish inventory is stored within controlled conditions, which causes moisture to evaporate and allows natural enzymes to break down natural protein and fat. The result is breathtaking and superior, comprising a magnificent texture, intense umami, and a mouthwatering flavor. Dry-aged fish meat is known for melting in your mouth and is one of the best preparation techniques that seafood has to offer. 

The Basics of Fish Dry Aging

Fish dry aging involves a series of extensive processes, including cleaning, gutting, and scaling. Keep in mind that if the fish is not handled with care from the beginning, it will not be well-suited for the dry aging process and will most likely taste “fishy”. The fish meat is eventually hung on hooks inside a moisture and temperature-controlled refrigerator. The timespan of the fish meat spent inside the refrigerator entirely depends on preference, specification, type, and size. The timeline can span days or even weeks! While the fish are within the refrigerator system, they do not touch one another and are separated.

Benefits of Fish Dry Aging

Fish dry aging offers several benefits that enhance the overall quality and tasting experience at XOXO Sushi Bar in Chestnut Hill, MA! Gain further insight into the benefits below!

• Increased flavor and texture: Flavor and texture are elevated through moisture reduction and enzymatic activity. This makes the fish meat more flavorful and softer, creating an extraordinary tasting experience. 

• Enhanced tenderness: The natural enzymes in fish meat are prone to degrading proteins and connective tissues, thereby enhancing the tenderness of the fish. 

• Reduces bad flavors: The dry aging process reduces the likelihood of encountering bad flavors in fish that were handled poorly. Through the high-quality refrigeration process, the chances of receiving bacterial growth from foul odors and poor flavoring are heavily reduced.

• Culinary versatility: Did you know that dry-aged fish can be used in a wide variety of dishes? It is commonly used for preparing sashimi and lightly-seared fish. Fun fact! The dry aging process is used for various culinary techniques. 

• Longevity: If your fish is maintained correctly within its refrigeration system, its quality and flavor can also be maintained for long periods of time.

Taste Dry Aged Fish at XOXO Sushi Bar Near Boston, MA

Experience dry-aged fish at XOXO Sushi Bar in Chestnut Hill, MA, today! There’s nothing quite like dry-aged fish. We offer a wide variety of meals and cuisines that include dry-aged fish to elevate your dining experience. We see dry-aged fish as a culinary art that completely changes the dynamic of ordinary sushi; it increases flavor, texture, and versatility. Come and experience dry-aged fish-infused dishes for yourself during your next visit!