Cutting Up Big Fish and Cultivating an Even Bigger Fan Base
BOSTON — At 5 on a windy winter morning, in a cold, harshly lit warehouse in Boston’s seaport district, Baracat Paiva stared down at the 200-pound bigeye tuna before him and reached for his knives. Mr. Paiva, as tall and imposing as the dead fish before him, dipped his cloth-gloved hand in warm water, to…
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