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Cured Fish

While raw fish preparations like crudo and sashimi are always well-loved, chefs seemed more excited to experiment with cured fish preparations this year. At the Modern-Day Jewish Food seminar, Kutsher's presented a salty-sweet smoked piece salmon; at the Next Iron Chef party, Morimoto greeted guests with yellowtail prepared in the style of pastrami; and the Torrisi crew wowed us with a "lightly-cured tuna" topped with chili, mint, lemon, and pine nuts.

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