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Fishy Business

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Porchetta's Sara Jenkins on diners and sustainable seafood: "People have been so willing to embrace nose-to-tail eating and increase their gastronomic awareness that one would think getting the dining public to eat and experience a wide range of local seafood would be easy. But...I cannot get my customers to welcome these strange and unusual fish...I wish they could be more adventurous and try something other than striped bass, salmon, and tuna." [HuffPo]


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