We work with three day boats out of Portside. None of them are big, and all of them come home the same day, which is why the fish on our grill has never seen a freezer.
The morning call
At half past five, the phone rings with the catch. We buy what is good, not what is on a list, and the menu is written from there. Some days that means bream and squid; some days a single beautiful turbot for the whole room to share.
