Podcast
Pedro Bastos is the fish and seafood supplier for the best restaurants in Portugal and the world. There are 50 restaurants abroad alone that directly or indirectly rely on the services of the “Michelin chef fishmonger”, as he is known. Ricardo Dias Felner interviews the businessman who treats the fish for you
Even when buying at auction, Pedro Bastos knows how to distinguish a fish that has been treated in an exemplary manner by the color of its eyes, its rigor mortis and its smell. His company Nutrifresco is responsible for distributing fish to the best restaurants in the world. If someone in Toronto wants fresh fish in less than 24 hours, Pedro Bastos can make it happen.
In this conversation with Ricardo Felner, Pedro Bastos gives an account of the current state of fish, which are the most expensive fish (and the ones that no one seems to care much about) and also shares what his favorite fish is.
With two or three tricks, everyone can make the best scrambled eggs in the world, the best French fries or the best steak. Sometimes, the difference between sublime food and bad food is just the amount of butter, the variety of potato or when we add salt to the steak.
Ricardo Dias Felner, journalist and gastronomic critic, is The Man Who Ate Everything and tells you everything about cooking and restaurants in Expresso’s tastiest podcast.
He started as a journalist at Público, where for 11 years he wrote about crime, justice, immigration and politics. He was the director of Time Out magazine and, nowadays, regularly collaborates with several publications, including Expresso, where he has written reports on some of the country’s most emblematic foods, from cod to barbecue chicken.
Every Thursday new episodes about cooking and restaurants. Because the difference between eating well and eating poorly can be a matter of information and because eating is so important, subscribe to this podcast on any podcast app or follow Ricardo Dias Felner’s project here on Expresso or SIC Notícias.
