(See photos of Motor City’s poissonier scaling and filleting a fish here.)

Somewhere in the deep blue waters off the coast of New Zealand, a roughly 15-inch, lollipop-red alfonsino fish with big, round eyes swims and feeds on crustaceans and cephalopods. It will be caught in a couple days, shipped to Detroit, and filleted before it’s poached, pan seared, or carved into nigiri.…