The New York Times
To Sear: Reeling in the Catch, With No Bait Needed
Pristine fish at your door within a day of harvest is fairly routine for chefs but a dream for most home cooks. Honolulu Fish began making its Pacific catch available to nonprofessionals through its website 10 years ago. At that time, the portions were too large for many home cooks, and consumers were not as accustomed to ordering perishables online, so the service was discontinued. Now, the owner, Wayne Samiere, a marine biologist, has revived and updated his retail website, which offers fillets or steaks of wild-caught fish like opah (moonfish), monchong (a deepwater pomfret) or mahi-mahi…(continue reading).