We purchase seafood through select European exporters and special arrangements with local purveyors at the New York and local markets. All our fish is grilled in cages whose handles are bent away from each other. This done so that the fish is kept elevated from the fire, therefore cooked evenly with crisp skin. The fish is then cleaned of all the bones and seasoned with salt, pepper, oregano and a light lemon and olive oil sauce. The head and tail are left on. Most of our fish is sold by the pound meaning that the sizes vary from day to day. So when we order our fish we only get wild fish meaning they are not farm raised so there is no control over what sizes we receive.