“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.” Come behind the scenes for a Friday with executive chef Fermin Núñez at Este—one of Austin’s best new Mexican seafood restaurants—the morning they receive their big fish order for the weekend.
Director: Gunsel Pehlivan
Director of Photography: Andrew Barrera
Editor: Kris Knight
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Brew Houston
Assistant Camera: Jacob Voss
Production Assistant: Emily Berk; Tai Hallstein
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Special Thanks: Este Staff
Filmed on Location at Este
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WOW, Philippine Vinegar (3:25) DATU PUTI
Need that tee
bro keeps talking about how hes got ‘fresh fish’ while in texas. Fish that travel thousands of miles arent fresh by definition, due to time and/or temperature regardless of which method of perservation.