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Joint Seafood Expands to Revolutionize Fish Sales Globally

3/26/2026

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Summary

Story summary

Liwei Liao, owner of Joint Seafood in Los Angeles, plans to expand capacity to 15,000–20,000 pounds weekly.
The new location, opening in early April, will include a retail market and an omakase bar.
Liao says dry-aging fish enhances flavor and texture and aims to revolutionize fish sales globally.
At a recent preview, prominent chefs praised his work, with one calling him 'the greatest fishmonger of our generation'.

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Story summary

Liwei Liao, owner of Joint Seafood in Los Angeles, plans to expand capacity to 15,000–20,000 pounds weekly.
The new location, opening in early April, will include a retail market and an omakase bar.
Liao says dry-aging fish enhances flavor and texture and aims to revolutionize fish sales globally.
At a recent preview, prominent chefs praised his work, with one calling him 'the greatest fishmonger of our generation'.