The fishermen of Tobago, a tiny island at the end of the West Indian archipelago, head out each day in wide, low, solo boats, and hand-line their daily catch. After witnessing boats return with more Red Snapper than could be sold within their tiny island marketplace, Michael Dimin thought about the restaurants at home that would salivate at the chance of access to this bounty. It would be ten years before he  would return to set up their first processing facility in Tobago.