Sustainability and Innovation Inform the Whole Fish at Air in Singapore

The earliest food memory of a whole fish that I can recollect dates back to high school. On a Spanish class trip to Cozumel, Mexico, chaperoned by a wildly permissive teacher, three friends and I rented an open-top Jeep Wrangler. We drove to the outer stretches of the island to post up beneath a fringed beach palapa where a fisherman cooked his day’s catch over a fire. I remember, like yesterday, digging into a whole red snapper...