Editor's Note: Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity. Executive chef Tony Conte cures Japanese kampachi for 24 hours in a mixture of shallot, cilantro, parsley, cracked pepper, lemon juice and raw sugar. He prepares a spice mix of coriander, paprika, black pepper, caraway and cayenne which he passes through a fine strainer to make a fine dust. After 24 hours he wipes off the kampachi, rinses it, dries it, tosses it ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.