A young man I know got started in the restaurant business several years ago as a dishwasher. He advanced rapidly until he was the head chef at one of the premier restaurants in Portland. (Didn't know such a thing was possible. Must be a talented guy.) His wife was working as a sommelier. Things were going great, and then COVID-19 hit and they both got laid off. They tried starting up a catering business doing lunches for wineries, but it wasn't enough, so they have packed their bags are going to Campeche, Mexico, to cook at a fly-fishing camp.
Juvenile Tarpon seem be the hot fish in this area. I've heard of Tarpon before, but it's been a very long time. Possibly because they are not popular as food.
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