CRAIG T. KOJIMA / [email protected] Lopaka Aiwohi uses his dry box to preserve meats such as fish, squid, venison and beef. He shares his techniques as manager and cultural instructor for ...

In April, Los Angeles fishmonger-chef Liwei Liao started making dry-aged chirashi boxes on the down-low. Liao, who runs The Joint, a seafood market and coffee bar in Sherman Oaks, created the boxes ...

The ultimate fly box for dry fly purists with strong construction and numerous compartments. It holds any size fly without damaging hackles. From the creators of the original silicone insert fly box, ...

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 ...

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 ...

Dried fish is one of the key ingredients of most recipes in hilly cuisine, and their popularity is on par with any other meat dish. 'Suri Suguni'/ 'Chhuri Shutki' and 'Eje-guri'/'dried-prawn' are ...

Open fire is at the heart of one-year-old Theodora, a Brooklyn restaurant where the showmanship of cooking over a live fire and Mediterranean dishes with smoke-filled flavor draw in hopeful diners ...

The right dry fly box keeps delicate flies looking like new and hackles bushy for an epic hatch on the river. The ultimate fly box for dry fly purists with strong construction and numerous ...