For a purist, there is little that needs to — or should — be done to a whole grilled fish. Simplicity in its preparation brings forth its natural flavor, with the duty of a chef being to take such a product and do as little as possible to alter it. Preparing for the opening of Anker — a modern, elevated seafood restaurant set back from Greenport Harbor — Green Hill Group partner and executive chef Wolfgang Ban shares how he aims to exemplify all of the beauty of the North Fork, on and off the plate.

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