How this family-run seafood business banded together to stay afloat for the next generation

When the Bright kids were young, Bill was away at sea often, “probably 150 days a year,” he says. One Sunday he came home from a fishing trip in New England, gathered the family around the table, and floated an idea for a new adventure, a restaurant. Well, not a restaurant-restaurant, but a kitchen trailer parked by the docks on Richardson Channel, with picnic tables where customers could see the freshness of the fish, guts and scales and all, being butchered a few feet away. “The kids were into it right away.” Bill and Michelle, a Temple-trained journalist and ace home cook, opened Hooked Up Seafood in 2010 and quickly developed a reputation of excellence. photos, >click to read< 07:48

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