Chef Jacob Harth, owner of the fish-based restaurant Erizo in Portland, Oregon, knows it’s a common misconception that the freshest fish is best. That’s why he uses the ancient technique of dry-aging his fish in beeswax. Not only does it preserve different fishes that are caught throughout different seasons of the year, but it adds aroma and texture.

Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.

Credits:
Host: Jacob Harth
Director/Producers: McGraw Wolfman
Camera: Carla Francescutti, Murilo Ferreira
Editor: Scott Kan

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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