How to Dry-Age Fish in Beeswax — Deep Dive

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.  




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