When customers walk up to the seafood counter at Randy's Fishmarket Restaurant in Naples, Fla., they are often looking for more than just dinner. They also want answers.
"They like to test us," fishmonger Ben Giles said.
The questions run the gamut from whether the fish is farm-raised or wild, to whether mercury contamination should be a concern. But the questioning hardly ever touches on seafood sustainability, Giles said.
While sustainability is a growing worry for many U.S. seafood consumers, the topic is not as common at Southwest Florida dinner tables as price and origin, restaurant owners and sustainability experts say.
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