Chef Jacob Harth, owner of the fish-based restaurant Erizo in Portland, Oregon, knows it s a common misconception that the freshest fish is best. That s why he uses the ancient technique of dry-aging his fish in beeswax. Not only does it preserve different fishes that are caught throughout different seasons of the year, but it adds aroma and texture.
David35445: So many questions. What are the atmospheric conditions of your dry aging chambers? Can fish that has been skinned be dry aged if wrapped in cheese cloth? How does white fleshed fish respond to this process? Date: 2020-06-03
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