Nicolas "Nico" Chaize, Executive Chef at Nico's at Pier 38 bids on his fish daily at the United Fishing Agency. Those same fish are served on his menu daily however buying a whole fish comes with a small challenge most restaurant owners are not willing to deal with, cleaning and sectioning the fish. Grant Kawasaki and Nico head to the cleaning to watch as they section a 200 pound Ahi and prep it for the daily lunch menu.
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