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 ...

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 ...

October 14, 2022 Add as a preferred source on Google Add as a preferred source on Google Fish has a reputation for being difficult to prepare, and I’m not sure why. With the exception of fried ...

Growing up in a coastal town in Southern California, I always had immediate access to high-quality, freshly caught seafood. It wasn't uncommon to head to the fishing harbor early on Saturday mornings ...