There’s a new protein getting some age in meat lockers across America, and it’s not what you might expect. Sure, you’ve heard of dry-aged ribeye, dry-aged New York strip or even a dry-aged rack of ...

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

“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 ...