Ski Magazine

SOUTH FOR THE SUMMER

Considering the altitude, the fish was incredibly fresh. Ready to eat on a plate at the base of Valle Nevado Ski Resort, the albacora—swordfish, not tuna—was likely caught within 48 hours of hitting the grill in the restaurant’s kitchen, roughly 10,000 feet above sea level. The butter- smothered plate served as an appetizing reminder of just how close the

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