In a prior blog, I asserted that to move closer to a sustainable seafood menu I had observed these simple steps that chefs were taking at top restaurants as well as kitchens in more casual eateries when they worked with CleanFish. I stated that the "formula" I had learned from these chefs went like this:
• Source well
• Portion well
• Price well
• Tell your people the story of the fish you are serving.
Then, in a subsequent blog I spent some ink breaking down the first important step, Source Well. In this writing I'd like to breakdown the second step:
To read the rest of the story, please go to: Huffington Post