When chef Paul Fehribach of Big Jones found out farm-raised salmon got its bright orange flesh color from dye in its feed, he knew there was a problem.
For Naha’s Carrie Nahabedian, it was seeing the fish she usually ordered gradually shrink in size that made her think twice about what she was buying.
And for Carl Galvan of purveyor Supreme Lobster, the inspiration to do the extra legwork to guarantee that the fish and seafood he’s supplying to his restaurant clients come from reliable sources was simple: “If we, and future generations, want to have jobs in this industry, we better take steps now to save it.”
While you’d be hard-pressed to find someone who doubts the value in eating sustainably raised seafood, doing so can be tricky.
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