I came across this fascinating article in Wired Magazine yesterday and I had to share it with you.
It’s the amazing story of Chef Paul Bartolotta. His Bartolotta Ristorante di Mare in the Wynn Las Vegas Hotel offers fish species that rarely make it onto US plates. To obtain such species he utilises speeding refrigerator trucks, thermal microchips, and an on-staff marine biologist.
Here’s how a typical shipment of fish gets from pier in Europe to platter in Las Vegas in just 53 hours: