Fish Charcuterie Is Putting Seafood Boards on the Menu
"A Brooklyn restaurant led by a Noma co-founder that showcases a signature tableside tuna prepared like jamón: the fish is salt-cured one day per kilo, aged four to six months until it develops a deep, meaty flavor and firm texture, then thinly sliced and served simply with extra-virgin olive oil and a touch of black pepper to let the pure flavor shine; the kitchen frames this as fish charcuterie rooted in ancient preservation techniques and focused on amplifying flavor while minimizing waste." - Adam H. Callaghan
