Taste Fish Charcuterie, From Sea Bass Jerky to Salmon Pastrami, at These U.S. Restaurants

Taste Fish Charcuterie, From Sea Bass Jerky to Salmon Pastrami, at These U.S. Restaurants

Summer is the perfect time to try a hot dog, pepperoni, or bacon made with seafood rather than meat.There’s nothing quite like Spain’s famous jamón Ibérico carved tableside — except, maybe, tuna prepared and served the same way at Ilis, the Brooklyn restaurant from Noma co-founder Mads Refslund. He salt-cures the fish for one day per kilo of weight, then ages it for four to six months “until it develops a deep, meaty flavor and firm texture.” At…