To help consumers navigate the rapidly changing sea of information about seafood and, hopefully, order more of it at restaurants, a growing number of chefs and operators are working to increase servers’ fish smarts. “Things have changed so much … Menus change more often, information about where fish come from is changing,” said Floyd Cardoz, executive chef at North End Grill in Tribeca, New York. “It’s very important for consumers to understand the ...
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