Getting hooked on sustainable fish

03/10/2010 | Chicago Tribune (tiered subscription model)

Chefs, diners and home cooks are discovering less-well-known species of fish as they increasingly take into account sustainability when choosing what to cook and eat. "Diversity is always desirable," said chef Susan Spicer of Bayona Restaurant in New Orleans, noting that customers sometimes "just need the introduction that chefs can provide."

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