When I pop by my neighborhood seafood market to check out some dry-aged fish, I have no idea that I’m about to eat dry-aged sashimi. But Los Angeles fishmonger Liwei Liao, who opened The Joint in ...

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 ...

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 ...

If fresh fish is already a rich source of protein (17-19%) depending on the fish variety, dry fish with up to 70% protein is a far superior source of protein. Besides high protein content, dry fish is ...

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 ...