Convincing Diners To Care About Sustainable Seafood
A conversation with a James Beard Award winning chef
Hajime Sato says he gets discouraged when he dines in American sushi bars, and sees the same type of fish on every menu. He worries that the world is going to run out of tuna, cod, salmon, halibut and yellowtail, when there are so many more choices available.
Sato has been a champion for sustainable seafood for the past 20 years, and now he has a platfo…
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