Thinking differently about how we buy and prepare seafood. There's a new movement to try and encourage more people to cook "sustainable seafood" - species of fish whose stocks are not in trouble. But where to start? How do you make pollack, cunner and cusk appealing? Learn how to cook so that there are plenty of fish in the sea.
Guests: Jen Levin, Sustainable Seafood Project Manager, Gulf of Maine Research Institute.
Barton Seaver, chef, author of four cook books, including 'For Cod and Country.'
Click here to visit the GMRI website.
Click here to visit Barton Seaver's website.
