but a dry-aged fish? Turns out, it’s all the rage, and for good reason. In recent months, it seems as though eateries across the country — from omakase restaurant Friends Only in San Francisco ...

For centuries, Japanese chefs have wet aged fish, while Icelandic chefs have dry aged fermented shark meat known as hákarl.

The Goulburn Broken Catchment Management Authority is part of a team effort to save native fish at risk of dying due to ...

The Food and Agriculture Organization (FAO) held a ceremony to demonstrate and distribute improved fish drying technology amongst the Department of Fisheries in Chattogram on Saturday. This initiative ...