What's old fish is new again. Michael Cedeño When chef Josh Niland first opened Saint Peter, his nose-to-tail seafood restaurant in Paddington, Australia, he placed the fish aging cabinet behind ...

For diners around the country who may be intimidated by dry-aged fish (let alone any seafood), having an aging cabinet in the dining room can help demystify the process.“If the fish in there is ...

For the hiramasa speck ($15), he brines the fish for six days, cures it in a spice rub for a week, smokes it, and then leaves it in his dry aging cabinet for 10 to 12 weeks.

These dry-aged steaks are spending at least 42 days in the chain's dry-aging cabinets, so yes, this funky bit of meat science is taking place on-site.

Waitrose shoppers can expect champagne fridges and dry-aged beef cabinets in-store at new, upgraded shops.. The popular supermarket chain has revealed plans to open 100 new 'convenience' stores ...

Dry-aging fish is a completely different animal, literally and otherwise. Meyer gives his fish a shorter aging window (5-10 days) after a thorough cleaning that removes the gills, guts and organs.