date:Apr 08, 2013
tes. It is headed for restaurant tables, stores and mouths across America.
Glistening under the fluorescent lights is just about every sea creature. Most come in by truck, but about half are flown in from the ends of the Earth: Arctic char from Iceland; mahi-mahi from Ecuador; hamachi from Japan; branzino from Greece; salmon from Scotland; cockles from New Zealand.
Experienced buyers negotiate prices in seconds, judging quality on a look, a touch, a smell and often a raw taste.
You know right