At Sushi Ota, the chefs immolate the spot prawns they serve discreetly, but the fresh demise of the crustaceans is evident nonetheless. The cooks, clad in black robes and crown-fitting white hats, ...

They are huge, these Santa Barbara spot prawns. And they are coddled all the way to the table. They are caught in traps at depths up to 1,600 feet, carefully brought aboard small shrimp boats and kept ...

Almost offhandedly, Tommy Pearson points across the ocean toward the horizon: “Look at all those birds, must be some dolphins coming.” Sure enough, a couple of minutes later we’re in the midst of a ...