How restaurateurs can avoid mislabeled fish

Sep 5, 2018 |

Mislabeling of seafood is a growing problem, recent research shows, making it all the more important for restaurants to have good relationships with their seafood suppliers. Restaurateurs and chefs advise their peers to buy whole fish when possible, order frozen to ease demand for fresh seafood and accept the catch of the day instead of ordering specific species. (FSR)

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