The Denver Post
By Emilie Rusch
Fresh off a truck from Miami, wild red grouper sat boxed and on ice in a chilly Denver warehouse near Interstate 70.
Within hours, it would crown a bed of tagliatelle pasta, pan-seared and served with ramp pesto by Andrea Frizzi, chef at Il Posto, an Italian restaurant near City Park.
“A big misconception is we can’t get fresh fish here,” said James Iacino, president and CEO of Seattle Fish Co., a third-generation family business in Denver. “We can get it fresh from all the coasts.”
“If you’re in San Francisco and eating scallops, those scallops flew over Denver from the East Coast to get to you.”
The Iacinos would know. The family has been in the fishmonger business in Colorado since 1918, nowadays supplying some 10 million pounds of seafood a year to Rocky Mountain chefs and grocers.
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James Iacino, grandson of founder Mose Iacino, opened the doors to their production facility to show what it takes to bring us fresh fish, more than a thousand miles from sea.
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