Fish Charcuterie Is Putting Seafood Boards on the Menu
"A Cleveland creative deli led by a chef who experiments with fermentation and koji to push seafood charcuterie boundaries—examples include crustacean-egg bottarga, carp mortadella, smoked carp breast, whitefish bottarga, koji fish salad, gefilte fish bologna, and koji walleye caviar—positioning microbial techniques at the center of inventive, deli-style seafood preservation." - Adam H. Callaghan
