When it comes to charcuterie, meat typically comes to mind. But lately, another protein has been getting the royal preservation treatment: seafood. And while preserving fish is an ancient practice, more chefs are putting a new spin on old techniques, as well finding new ways to stretch an ingredient to its limits. RELATED • Darden details seafood sustainability efforts • Exotic and familiar seafood on the menu at The Orange Squirrel • More restaurant industry ...
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