In this edition of What’s the Dish, we dive into Bar Le Côte’s Dry Aged Kampachi Crudo with Executive Chef and Co-Owner Brad Mathews.
In the wake of restaurant closures, the fishing industry finds a new market among home cooks.
In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.
A collaboration between New York City’s Wayan and Boston-based Wulf’s Fish helps Cedric and Ochi Vongerichten create dishes from memories of Indonesia and other far-off locales.
In San Diego, Chef Jason McLeod works directly with local fisherman to develop his seafood-centric menu at Ironside Fish & Oyster, promoting awareness and sustainability of the area’s industry.
Explore the street food culture in Istanbul with Tayfun's Fish Stand—home of one of the best fish sandwiches in Beyoğlu.