Brandon Gray is a renaissance chef-turned-fishmonger at LA's Cape Seafood and Provisions. Instead of settling on store-bought katsuobushi like many others, he is making it in-house and the result is crazy delicious.
I managed to wake up at the crack of dawn in Tokyo to witness the frenzied fish sales inside the Tsukiji Fish Market, the world's largest seafood market and stuck around for one of the greatest meals of my life.
Veteran fishmonger Francis Phillips is heading up the UK’s only service station-based fish counter, selling sustainably caught sardines, ling, and pollack.
Having spent 10 years working on an oyster farm, it pains me to see oysters, which takes five years to grow, being sold for a mere dollar a pop at happy hour.