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. Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants. Credits: Host: Jacob Harth Director/Producers: McGraw Wolfman Camera: Carla Francescutti, Murilo Ferreira Editor: Scott Kan Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of ‘Deep Dive,’ click here: https://trib.al/tbOFUsy Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0