Chefs fish for seafood alternatives

11/5/2007 | Nation's Restaurant News (free registration)

Several chefs are opening their kitchen doors to more obscure fish species, as supplies of popular seafood have been nearly eaten out of existence. Some chefs have complained about the flavor of farm-fished fish, resulting in barracuda, tripletail and triggerfish becoming a few of the unusual fish swimming their way into chefs' creations.

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