"Maguro and toro needs at least a week of aging, sometimes up to two weeks in refrigeration. Sake (salmon) and Ohyou (halibut) requires around five days of agin

"Maguro and toro needs at least a week of aging, sometimes up to two weeks in refrigeration. Sake (salmon) and Ohyou (halibut) requires around five days of aging. On the other hand, according to Kaz Matsune, fish like binna maguro (albacore tuna) and katsuo (bonito) taste better without aging." The amount you age the fish is important.