Sustainability is a slippery issue, and at the end of the day, chefs and seafood sellers are left to make decisions that may involve compromise. Here are some of the choices they made recently, as they juggle considerations about what is local and seasonal, with price and demand.
Carl Fantasia of New Deal Seafood, a shop in Cambridge: “We’ve been selling a lot of hake as an alternative [to cod], and customers are very happy with it. Pollock is another one we feature here.’’
Kim Marden of Captain Marden’s Seafood in Wellesley: “Nantucket-based scallops; wild striped bass, not from New England, but from Maryland. And another one is silver hake from the Gulf of Maine; there’s a lot of hake being caught and price is pretty reasonable.’’
Read the complete story from The Boston Globe.