RELATED • New York chef serves up unusual seafood • Chefs, consumers embrace seafood charcuterie • More restaurant industry seafood trends When Union Square Café executive chef Carmen Quagliata wants to serve the freshest possible swordfish, he doesn’t call a seafood distribution company. Instead, he rings a Florida fisherman he was introduced to by a friend. While most swordfish is caught and sits on ice for several days, Quagliata’s ...

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