How to Dry-Age Fish in Beeswax — Deep Dive

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.

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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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