How Chef Jacob Harth Dry-Ages Fish in Beeswax

  • By cvbizz
  • June 4, 2020
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“The idea that fish straight out of the water, or the fresher the fish the better, is completely false,” says chef and Eater Young Gun Jacob Harth (‘19), owner of seafood restaurant Erizo in Portland, Oregon. That’s why he dry-ages his fish in beeswax.

Curing and aging fish plays a vital role at the restaurant. Many of the local fish Chef Harth catches and serves are seasonal, and the preservation of seafood is vital to maintaining product throughout the year,

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