but a dry-aged fish? Turns out, it’s all the rage, and for good reason. In recent months, it seems as though eateries across ...

For centuries, Japanese chefs have wet aged fish, while Icelandic chefs have dry aged fermented shark meat known as hákarl.

The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only maldon flake salt, simply dressed salad greens, and white rice. That’s it. And that’s all ...

For this is a handroll bar inside a seafood mart — The Joint on Ventura Boulevard — that’s famed for its dry-aged fish. About which some words of explanation are called for. Dry-aged seafood ...

“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 ...