“I’ve just contracted a group of fishermen to get barracuda for me out of the waters of Tobago,” says Barton Seaver, the chef of Hook in Washington, D.C. Seaver calls the reef fish, best known as a vicious predator, “the perfect fish” for eating.“It has skin that crisps up very nicely and has beautiful visual appeal to it,” he says. “It’s a thick fillet with a pleasing, off-white color to it. It’s very sweet and buttery in the way grouper is, but it has a really nice, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!