For sushi lovers, aging is like speaking the same love language. dryager is a modern appliance that we use to condition mostly fish, which improves its flavor and tenderness. It's a game-changer for people who take sushi seriously and appreciate the true flavor of fish. The dry aging process involves hanging meat in a controlled environment with a regulated temperature, humidity, and airflow. The fish gently loses its moisture and enzymes break down the muscle fibers, resulting in a more tender and flavorful cut of fish. The process can take anywhere from 3 to 45 days, depending on the desired outcome.