Laced throughout the menu, aged fish makes an appearance, with seafood cured like salumi, in this case, showcased in a fridge in the middle of the dining room. It’s a technique that we’ve seen ...

We may receive a commission on purchases made from links. For centuries, Japanese chefs have wet aged fish, while Icelandic ...

For this is a handroll bar inside a seafood mart — The Joint on Ventura Boulevard — that’s famed for its dry-aged fish. About which some words of explanation are called for. Dry-aged seafood ...

It's still not totally clear why, but Fraser says: "by the time you reach the age of let's say 75 or so, you'd be wise to add some fish until we know better." Read next ...