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
