What’s the Dish: Bar Le Côte’s Dry Aged Kampachi Crudo
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.
Seafood Delicacies Find Their Way Into Home Kitchens
In the wake of restaurant closures, the fishing industry finds a new market among home cooks.
The State of Seafood with Providence’s Michael Cimarusti
In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.
Wayan and Wulf’s Fish Bring International Dishes to NYC
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.
Chef Jason McLeod’s Commitment to San Diego Seafood
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.
Istanbul: Tayfun’s Fish Stand
Explore the street food culture in Istanbul with Tayfun's Fish Stand—home of one of the best fish sandwiches in Beyoğlu.