A Fish Story
A Fish Story HOW TO GET SPECTACULAR FISH FROM THE MEDETERRANEAN TO VEGAS IN 48 HOURS. hef Paul Bartolotta wants you to eat like an Italian villager. Never mind that facilitating such a modest act will require racing refrigeration trucks, thermal microchips, and an on-staff marine biologist. At his Bartolotta Ristorante di Mare inside the Wynn Las Vegas Hotel, he serves species of seafood that rarely make it to US plates. Some of his menu regulars: seven kinds of lobster (including the mind-blowingly sweet slipper lobsters), Mediterranean snapper baked in a shell of its native sea salt, and grilled Sicilian amberjack, which has the firm consistency of swordfish but is even moister. 5:30 A fisherman catches a particularly good- looking specimen-perhaps a silver blade fish (perfect for grilling)-snaps a photo, and sends the image to Bartolotta. Barto- Cruising the market in Milan, the buyer spots other interesting species, like Medi- terranean horse mackerel, a strong-fla- vored fish Barolotta likes to serve raw, The final selection-including over 45 spe- cies-is placed in Styrofoam containers, stocked with freezer packs. Live crabs, lob- sters, and langoustines are surrounded by 25:00 10:00 TimmE A shipper books the containers on several During the 14-hour flight, crustaceans reach a semi-dormant state. Microchips The flight lands at LAX. Handlers deplane Bartolotta's coolers and load them into a flights to Los Angeles-done at a cost pre- mium, but ensuring that the cargo gets off the ground on the first plane to leave Italy. record temperatures of the line-caught swimmers every 20 minutes. waiting refrigeration truck. The culinary cargo is driven on a desert route to Vegas. 31:00 3300 53:00 When the shipment arrives, Bartolotta's' staff reviews the temperature records to detect if (and when) any of the containers' The fish are unpacked, weighed, sorted re- A waiter pushes a cart through the din- ing room displaying the night's specials: line-caught blade fish, spiny-headed scor- pion fish, big-eyed spotted red bream, nail- wrapped in wax paper, and refrigerated. The restaurant's marine biologist transfers contents went bad. Bartolotta checks for the crustaceans to stabilization-tanks and DH
A Fish Story
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