Jon Frankel

What a joy it is to buy a fresh whole fish from a fisherman on a dock in Maine, or rural New Zealand, or from a fish store in the Hamptons. Another, more urban joy, is heading down to Mott Street in New York and lining up before a small fish store with whole fish laid out on the ice, dripping slowly on the sidewalk, the fishmonger hosing down scales and blood, people talking, poking, calling their orders out in Cantonese. They pack a whole sea bass with a piece of ginger and a couple of scallions.
-Jon Frankel
read Jon's full blog post and recipe here.