In Catching Hell, longtime seafood mogul Allen Ricca and author Joe Muto take readers behind the scenes of the high-end restaurant world and the international market for seafood, and how that industry has been impacted perhaps like no other due to the COVID-19 pandemic.
This book serves as both an exposé and a call to arms, empowering consumers with the knowledge to make more informed choices when dining out.
Some of the things this explosive book reveals:
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The one fish you should never order, one that’s always a rip-off. (And the one fish that’s always a delicious, virtually-unknown bargain.)
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Why restaurants that advertise “fresh” fish are almost always lying.
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How to get your favorite restaurant to treat you like royalty – without dropping thousands of dollars.
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How the covid-19 pandemic has impacted our food supply chain and what it has meant for the everyday worker.
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