Chef Kara Brooks had to make a decision. She had built up a “green” reputation at her Still River Cafe in Eastford, Conn., with a menu of local, seasonal and sustainable products. Now she debated whether to add a Hawaiian farm-raised yellowtail marketed as a sustainable fish under the Kona Kampachi label.
She finally did it.
“Sometimes it makes sense to sell something sustainable from the South Pacific rather than something from Long Island Sound that will be gone in three years,” she said.
Growing numbers of chefs and home cooks across the country are thinking along the same lines. Overfishing is threatening to wipe out entire species Brooks calls it “cooking to extinction” while fish farming can wreak environmental havoc if not done right.
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