Sushi chefs finding balance between business and sustainability

02/22/2010 | Boston Globe (tiered subscription model), The

Some sushi restaurants are replacing endangered bluefin tuna with more sustainable fish, while others keep the species on the menu to satisfy customers. As restaurateurs and conservationists debate the issue, some are turning toward less-endangered alternatives, including a farmed version of bluefin.

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Boston Globe (tiered subscription model), The

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