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Talking about Pearla & Co’s pink snapper makes me both happy and sad. I’m happy because, well, it was a shockingly good piece of fish: juicy of flesh, its crackly skin pocked with just enough char to emphasise the snapper’s oceanic sweetness. The dish was testament to plenty of people doing plenty of things right, from the person that line-caught the fish – Anthony Heslewood from Revolution Fisheries in Augusta – to the Pearla & Co kitchen team that knife-scaled the snapper,…
