At Chicago’s Michelin-starred Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. The restaurant staff has only five hours to clean and prepare all of the day’s fish before service.

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Credits:
Producer: Daniel Geneen
Director: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Lucy Morales Carlisle

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal

Chapters:
0:00 - Bacalhau (Dry-Aged Cod)
2:00 - Sardine "Hot Dog"
6:16 - Gooseneck Barnacles & Langoustine
8:30 - Monkfish breakdown
11:02 - Uni toast
13:44 - Dry-Aged Tuna Belly
14:24 - Service

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