Word: hisparroz
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...call it the pata negra of sea bass," says Hisparroz president Luis Contreras, referring to the highly prized Spanish ham made from Ibérico pigs. Like those pigs, Veta la Palma's fish not only forage for most of their own food (shrimp instead of acorns) but enjoy longer lives than their industrial counterparts. Most sea bass is harvested when it's big enough to fill a plate - about 14 oz. (400 g). But at Veta la Palma, they wait until each fish weighs 2 lb. (1 kg), a process that takes three to four years. The result...
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