ABOUT US
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Founded in 2018, Joint Seafood is the original dry aged focused seafood market. What began as a neighborhood shop has grown into a destination for seafood enthusiasts, known for our curated selection of premium fish, house-made specialties, and as the home of our sister concept, Uoichiba, a casual handroll bar.
Today, our flagship in Downtown Los Angeles stands as the largest dry aging fish facility in the world, allowing us to further refine our dry aging craft.
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Our purpose is to unlock the full potential of fish. We are guided by a deep respect for seafood and the challenges associated with its uses. We source from exceptional suppliers and dry age at scale to contest the idea that “fresh” is not always best.
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Our dry aging process is an endless pursuit of perfection. We carefully balance time, temperature, and humidity to create the optimal environment for conditioning. This is the harmony of craft and science that produces fish with superior performance.
FOUNDER & OWNER
LIWEI LIAO
AKA DRY AGED FISH GUY
Born in Taiwan and raised in Queens, New York, Liao is a self-taught fishmonger whose lifestyle reflects a deep sense of ikigai—the intersection of passion, purpose, and craft. From an early age, his father taught him how to gut and clean fish. For Liao, nothing compares to the act of catching a fish yourself and sharing it at the table with friends and family—a ritual that connects effort with community.
His passion for catching fish, handling, processing, cleaning, and eating it culminated in Joint Seafood—a speciality fish market and home of the world’s original dry-aged fish.