EditorialChef Tadashi Yoshida sears mackerel sushi with burning charcoal at his omakase restaurant Yoshino, in Manhattan’s East Village, Nov. 17, 2022, where “you get the whole package, presented in a space so intimate you can’t help being drawn into the performance,” writes Pete Wells. (Evan Sung/The New York Times)
EditorialFrom left: Glenda Turner, Bobbiette Palmer, Gia Peebles and Tiana Davis, four of the five Ebony Anglers fishing team members, during the Atlantic Beach King Mackerel Fishing tournament, off the coast of Morehead City, N.C., Oct. 24, 2020. (Pete Kiehart/The New York Times)
EditorialThe Prins Bernhard’s refrigeration area, where boxes of mackerel and herring can be stored, at the harbor in Scheveningen, in the Netherlands, March 10, 2020. (Andrew Testa/The New York Times)