“Running a kitchen is a lot like running a boat,” Captain Joe Malley says. “You have a lot of responsibility, and if something goes wrong, it’s all on you.” But when things go right? “Seattle people seek connection,” he says. “They have a special disposition. When I go to a farmers market, I don’t feel like I’m selling fish. I feel like I’m helping my friends.”
Nancy Leson, the Seattle Times food editor interviews what the headline calls a “raft of experts” and writes about the challenges of delivering fresh fish to the tables of Seattle’s finest restaurants. And the thorough and intriguing article concludes with a quote from Joe Malley, captain of the F/V St. Jude.