The Fishing Industry's Big Catch
Rick Moonen, the chef and owner of Oceana, a high-end seafood restaurant in New York City, doesn't need to be told that overfishing has affected some of the most popular items on his menu. He has seen it with his own eyes. Over the past few years, he has noticed a marked decline in the quality, freshness, and size of certain species of fish supplied to him. Recently, he simply gave up on Chilean sea bass, his top-selling dish, removing it from the menu. About three years ago, he did the same with swordfish.
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