CRAIG T. KOJIMA / [email protected] Lopaka Aiwohi uses his dry box to preserve meats such as fish, squid, venison and beef. He shares his techniques as manager and cultural instructor for ...

In April, Los Angeles fishmonger-chef Liwei Liao started making dry-aged chirashi boxes on the down-low. Liao, who runs The Joint, a seafood market and coffee bar in Sherman Oaks, created the boxes ...

, 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 ...