November 30, 2013 — How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line.
The book has been out for a few years, but it caught our attention again when it popped up on photography blog Feature Shoot this month.
Ripert specializes in delicately prepared fish. And the motto of his Michelin three-star-rated restaurant Le Bernardin in New York is "The Fish is the Star of the Plate."
So in his book, Ripert wanted to show off all the fresh ingredients that went into his cooking — especially the fish. But as Tammar tells The Salt, no one wants to shoot a dead fish.
The photographers' brilliant solution? Pose the dead fish as if they're still alive. The resulting images might not make your mouth water, but they are strikingly beautiful.
Read the full story at NPR affiliate New York Now