[VIDEO] Why Restaurant Owners Have to Get Up at 2am to Get the Best Seafood

Ever wondered how New York City's top restaurants get their fresh seafood? This video takes you on a journey through the bustling Fulton Fish Market in the Bronx, starting at the astonishing hour of 12 AM. Overseen by veterans like Sal and Warren of Blue Ribbon Fish Co., the market is a maze of forklifts, competitive vendors (known as "houses"), and discerning buyers, all vying for the freshest catch. You'll witness the intricate process of fish handling, from offloading massive tuna to inspecting eyes and gills for quality. Chefs like three-Michelin-starred Eric Ripert of Le Bernardin rely on these early morning connections, emphasizing that in this perishable world, paying on time secures the best product. The video offers a unique, inside look at the billion-dollar operation that powers NYC's vibrant restaurant scene, a testament to the dedication required to deliver ultra-fresh seafood to your plate.