For Martinez, carrying that bag out of LAX was more than worth the hassle. Because of the airport ordeal, he wasn’t able to dine at Vespertine, but he was able to use the meat from the piranhas to make a salad while cooking at the restaurant the following evening. And at Somni, he dried the piranha skins and served them in the piranha heads.

Source: Los Angeles Times May 08, 2019 15:09 UTC