“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, ...
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