Cliff White has been the executive editor of SeafoodSource since 2016. Previously, he worked as the senior business reporter for the McClatchy-owned Centre Daily Times in State College, Pennsylvania, where he won state and national awards for his coverage of the development of the Marcellus Shale natural gas deposit and the Jerry Sandusky scandal.
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Theodora, a trendy Mediterranean-style restaurant in Brooklyn, New York, U.S.A., sells a dry-aged whole branzino for USD 78 (EUR 72).
“It’s so tender; it slips right from the bones,” a server at the restaurant recently told Grub Street.
The restaurant also serves dry-aged Ora King salmon, striped bass, and rainbow trout, fetching a tidy premium for each.
At Il Totano, also in New York City, the best-seller is dry-aged kampachi
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Eide Fjordbruk’s Salmon Eye and its newly Michelin-starred restaurant, Iris, have been named to Time Magazine’s The World’s Greatest Places of 2024 list – a prominent recognition rewarding the family-owned Norwegian organic salmon-farming firm for an innovative effort to meld aquaculture with experiential tourism.
“Housed inside the ellipsoid-shaped Salmon Eye structure – a floating art installation
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