Liwei Liao, owner of the Joint fish market in Sherman Oaks, has a motto: “Fresh is boring.” Coral-red snappers from Japan hang upside down in the rows of refrigerators, mouths agape and eyes bright ...

Lakeside at Wynn Las Vegas has this week introduced a unique dry-aged fish program to its extensive seafood menu. The program marks the first of its kind on the Las Vegas Strip. The process is similar ...

A display of dry-aged fish reflects flames from the grill at Theodora in Fort Greene. Photo: Hugo Yu On a recent Sunday evening at Theodora in Brooklyn, the main attraction wasn’t the plush pockets of ...

For die-hard sushi fans, it might be hard to imagine the possibility of improving upon a well-crafted California roll. But lately, artisan fish vendors like those at Los Angeles' inimitable seafood ...

Dry-aged fish is the new dry-aged meat as chefs like Tony Inn of Midtown's Taru hone in on the culinary preservation technique. Tamara Beckwith New Yorkers are shelling out serious clams — and casting ...

We may receive a commission on purchases made from links. For centuries, Japanese chefs have wet aged fish, while Icelandic chefs have dry aged fermented shark meat known as hákarl. However, the ...

Every angler’s done it. You land a fish, hold it high, grin at the camera, and snap a quick photo for Instagram glory. But this July, Keep Fish Wet is asking you to leave the fish in the water and the ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

Hidden in plain sight, dried fish are an overlooked yet vital nutrient-packed superfood helping to feed millions of people across Africa, a new study reveals. And new evidence quantifies for the first ...