, along the Arctic Circle, thousands of cod are lifted onto wooden racks called hjell. They will hang there for months, exposed to sun and wind, cold and decay — the success of the year’s stockfish ...
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 ...
Dry-ageing isn’t reserved for beef only – chefs from Fireside, Kyanbasu by Mt. Yotei and Tori Jukusei offer techniques for ...
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