The chef of this dish (which I've had in Lima), @Mitsuharu_Maido, just landed at #44 on @theworlds50best list. This repost from @thenewworlder.・・・With many Pacific fish stocks in danger, Peruvian chefs are increasingly looking to underused varieties. Case in point: Pejesapo. Frogfish. It’s ugly as hell with big rubbery lips, but damn does it taste good. A perfect example is Mitsuharu Tsumura’s preparation at Maido, where it’s fried and served on a steamed bun. w/ @mitsuharu_maido #nikkei #peru #comidaperuana #lima #maito #pejesapo #frogfish #oceana #fish #fishing #fisheries #savetheocean #sustainable #latam50best #50best #finedining #steamedbun #japanese #peruvian #micha

The chef of this dish (which I've had in Lima), @Mitsuharu_Maido, just landed at #44 on @theworlds50best list. This repost from @thenewworlder.・・・With many Pacific fish stocks in danger, Peruvian chefs are increasingly looking to underused varieties. Case in point: Pejesapo. Frogfish. It’s ugly as hell with big rubbery lips, but damn does it taste good. A perfect example is Mitsuharu Tsumura’s preparation at Maido, where it’s fried and served on a steamed bun. w/ @mitsuharu_maido #nikkei #peru #comidaperuana #lima #maito #pejesapo #frogfish #oceana #fish #fishing #fisheries #savetheocean #sustainable #latam50best #50best #finedining #steamedbun #japanese #peruvian #micha

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