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 ...

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 ...

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 ...

Eating anything other than fresh fish can be daunting, but the science behind this dry-aging process brings out a world of ...

When you hear the phrase “Mexican seafood,” you might think of a certain image: shrimp cocktail with avocado and hot sauce, bowls of stew, and prices so low that the kitchen must be using the cheapest ...

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 ...