Barton Seaver, executive chef of Washington, D.C., restaurant Hook, said restaurants can help expand the pallets of consumers to include more than just the standard favorites by using lesser-known sustainable fish species.
“There’s lots of things that, put into a creative model, create a whole new identity for a product,” said Seaver.
Environmental group wallet cards offer information on what sustainable choices consumers can make that don't necessarily entice people to try alternatives to their favorite species, he said.
“Chefs really have a lot of power to make that change,” Seaver said.
