Raw recruit
Jan 05, 2020
3 minutes
by Lauraine Jacobs
ike many cooks, I’ve always bought the freshest fish I could but, over the past two years, I have noticed a trend among leading chefs to age their fish. The first cook to bring this to my attention was Makoto Tokuyama, chef/owner of the much-lauded Cocoro, a Japanese restaurant in Ponsonby, Auckland. Makoto-san is a master of fish preparation and cookery, buying whole fish and ageing it from a few days to a
You’re reading a preview, subscribe to read more.
Start your free 30 days