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 ...

One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...

It’s the idea of dry-aged fish that got me. Before the new year, when I heard dry-aged, I heard old. Dry-aged beef is beef that’s older — it spends days and days hanging in a cellar or cooler ...

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 ...

At Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. “One of the ingredients that’s the most iconic at the restaurant is our cod,” says Campos. “I ...

Two diners take their seats at the private sushi counter in the back of Sushi Den, at 1487 South Pearl Street. Co-owner Yasu Kizaki greets them and begins explaining how the restaurant sources seafood ...

These extra-elegant, Champagne-worthy seafood dishes, from caviar to lobster and scallops, are perfect for ringing in the New ...