As the sustainable food movement continues to grow, it’s spreading from the farm to the sea. And though it takes some effort to become educated about what to serve and what to avoid, many chefs and operators are finding that serving sustainable seafood can actually be less expensive, more flavorful and allow for more creativity in the kitchen. RELATED • Three tips to a better lobster dish • Chef brings crab house experience to New York • More restaurant ...
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Contact: Desiree Torres Desiree.Torres@penton.com