The Dry-Aged Fish Revolution with Liwei Liao (The Joint Seafood) | Episode #1

Dominick DiBartolomeo & Andy Wang sit down with Liwei Liao, founder of The Joint Seafood, in the tasting room of The Cheese Store of Beverly Hills for a conversation about how dry-aging lets you enjoy seafood in its purest form, how the process has shifted Liwei's thinking on the "wild-caught" vs. "farm-raised" salmon debate, and what it's been like to see his product featured on the menus of some of Los Angeles' most in-demand restaurants.
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