Famous Chefs Protest Against Seafood Fraud

Everyone loves the name Chilean Sea Bass. But when you think about it for a while, it begins to lose its appeal.

Chile, after all, is damn far away. Where in Chile was this sea bass caught, and by whom? How was it transported all of those thousands of miles only to end up in an alley behind the restaurant you are currently sitting in as a candle flickers on your table next to a hip Italian clay pot of fresh rosemary growing beside a bubbling indoor waterfall? It all seems so contrived.

That’s

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