I'm finally trying out an experiment I've been asked to do for a while. Lionfish are an invasive species in Florida, and I'm ...

Lately, a growing number of restaurants have been pushing a different option: dry aged fish. It might sound impossible that ...

The result: A super clean flavor with no “chewy” parts. The best way to explain the science behind it is to imagine a fish that’s 60% protein, 20% fat and 20% water. When you dry-age that fish, you ...

Everybody knows of dry-aged meats, and then dry-aged fish in the past couple years has really been coming onto the scene. A very select amount of chefs dry age tuna or mackerel. But dry-aged ...

The post Firepitz: One of JB’s best open flame charcoal-grilled steak & dry-aged fish spots appeared first on SETHLUI.com.

“And both me and my chef, we love what we do.” At Sushi Ai, 50%-70% of the fish is dry-aged to bring out the umami flavor, and fish are selected based on seasonality. Traditional techniques ...