Opinion: Sushi chef, meet diner -- and talk

07/16/2007 | NYTimes.com

Chefs and customers need to work together to create change in the face of decreasing numbers of bluefin tuna, writes Trevor Corson, author of "The Zen of Fish: The Story of Sushi, From Samurai to Supermarket." It's time for more two-way communication and education to make sushi a better experience on both sides of the bar, he writes.

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