How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day Mise En Place

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Rating: 4.0; Vote: 1

At Chicago s Michelin-starred Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. The restaurant staff has only five hours to clean and prepare all of the day s fish before service. Cl ment: It's great to see their passion but I struggle with the idea of importing 90% of your restaurant's ingredients. Doesn't that just ruin the point of traveling? If I visit Chicago, I'd love to taste what grows around Chicago and what people eat there. If I go to Spain or Portugal, I'd love to taste fish from the region or vegetables they've been growing there. Just my opinion, I'd be sad to work at a restaurant where even your salt comes from another continent. Also not great for the environment.
Date: 2022-11-02

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Comments and reviews: 4

Russ
Sorry but no. Dry aged my ass. thats just old fish that they dont want to throw away. I think I got some dry aged candy corns from a halloween back in 1983. will sell that to you for 100 dollars if you are interested.
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Tristan
Great Video! Really inspiring how chef and owner are so close while still maintaining provisionality. You guys should cover Osteria Francescana!
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Arturo
One of the most amazing places I ve ever been and everyone in the team was incredible! If you re in Chicago this is a must!
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Carl
I don't like seafood, but watching other chefs with this level of passion for what they do is always a joyful experience.
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