Executive chef Fermin Núñez from Este in Austin gives you his tips for telling when fish is at it's freshest. "We're spending about $15,000 to $18,000 every single week. It's about 1,000 pounds of fish. One of the biggest challenges running a seafood restaurant in Texas is making sure that you're getting the freshest possible product."
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
👁️ Look a fish in the eye to know if it's fresh
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