One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...
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 ...
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