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 ...

Adding “dry-aged fish” to a menu is becoming as eye-catching as saying a dish is made with Mary’s chicken or wagyu. It raises the question: How did this preparation become so popular on LA menus and ...

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 ...

There are plenty of ways to cure a fish, and many are simple enough: the pickled fish that Martha Stewart enjoys uses mostly salt and vinegar, and a quick brine needs little else besides salt and ...

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 ...

The freshest catch of the day is no longer the hot item at San Francisco’s seafood restaurants. Local chefs are now dry aging fish, displaying whole snapper and steaks of bluefin tuna in glass-walled ...

Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only maldon ...