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 ...

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