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A Fireside signature. We take the finest local Threadfin (Ma Yao) and dry-age it in-house for 5 to 7 days to elevate its natural character. This meticulous process draws out moisture, intensifying the healthy oils and concentrating the deep umami flavor.

The result is a transformative dining experience: a firm, buttery texture and a skin that crisps to perfection over the flames or pan-fried.