• How Chicago's Michelin-Starred Porto Prepares Some of the Most Sought-After Seafood in the World

    2 monthes ago - By Eater

    The restaurant finds benefits of using dry-aged fish At Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. “One of the ingredients that's the most iconic at the restaurant is our cod,” says Campos. “I think ours is so special because of the dry-aging process,” which he notes eliminates some moisture, allowing the fish to cook better over the fire.
    “It's a lot easier to break down the dry-aged fish because all of the proteins have solidified,” says chef de partie John Krunis. “It's a long process to cure fish, two hours, and then you want to...
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