date:Apr 08, 2013
ing 121 pounds. Now, where to find at least 180 pounds more? He rushes off, scouring the cavernous market. And he gets lucky, landing 100 pounds.
Not far away, Peter Panteleakis, who owns two Greek restaurants in Fair Lawn, N.J., is on a hunt of his own for the freshest seafood he can find, such as the sea scallops that still move when poked and a 21-pound piece of local halibut that a vendor slices open to reveal clean, rosy flesh.
The 66-year-old immigrant from a village near Sparta, Greece,