How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place

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. For more food and restaurant news, sign up for our newsletters: 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 ---------------------------------------------------------------------------------------------------------- For more episodes of ’Mise En Place’, click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new ser