$18,000 of Fish, Delivered Every Week: A Day At Austin’s Freshest Seafood Restaurant | Bon Appétit

“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 Supervis