Essay
Boat to Table: Collared
What arguably is the best part of a fish often is left on the cutting room floor, depriving pro cooks, home cooks and diners the chance to experience its sheer succulence and rich flavors. The remedy can come through a very direct way of getting local fishes to local people.
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DREW’S BAYSHORE BISTRO: Learn more at www.drewsbayshorebistro.com.