âIâm done with fine dining,â says Jacob Harth, formerly the chef at Erizo, a $125-per-person seafood restaurant with a 20-course menu focused on bycatch, a term used to describe the lesser aquatic species fishers pull up by accident while gathering big-money sea creatures. When a
Portland Monthly writer visited Erizo in 2019, she described these cuts as âtrash fishâ (affectionately!) and reflected on the ways in which Oregonâs sea-to-table culture lagged behind the tail-to-fin traditions on the Atlantic. The restaurant closed indefinitely in the early days of the pandemic, just one of the many shutdowns in the grim ongoing tally.Â