14

Erizo

Permanently Closed

Erizo

Permanently Closed
@eater
390,870 Postcards · 10,986 Cities

How to Dry-Age Fish in Beeswax - Eater

"Chef Jacob Harth, owner of seafood restaurant Erizo in Portland, Oregon, dry-ages his fish in beeswax. 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, and to minimizing waste. Dry-aging with beeswax adds a firmer texture, more of a bite, and a nice flavor and aroma to the fish." - Terri Ciccone

https://www.eater.com/2020/6/4/21278497/how-chef-jacob-harth-dry-ages-fish-in-beeswax

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Hyper-sustainable seafood tasting menu with foraged ingredients

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215 SE 9th Ave #101, Portland, OR 97214 Get directions

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Erizo by null
Erizo by Eater
Erizo by Dina Avila / Eater
Erizo by Patricia Chang
Erizo by Dina Avila/EPDX
Erizo by Dina Avila
Erizo by Eater
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
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14

Information

Hyper-sustainable seafood tasting menu with foraged ingredients

Placeholder

215 SE 9th Ave #101, Portland, OR 97214 Get directions

See Menu
Erizo by null
Erizo by Eater
Erizo by Dina Avila / Eater
Erizo by Patricia Chang
Erizo by Dina Avila/EPDX
Erizo by Dina Avila
Erizo by Eater
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
Erizo by null
See full details

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