London was the hotseat of debate surrounding the most pressing questions in seafood: how to sell more fish, and what is the best way to do it.
"Sustainability" was a word thrown about a lot in the room, but brandishing that alone does not "make a business work."
"Make seafood the hero on the menu," said Douglas Wright, head chef at Loch Fyne, a UK-based restaurant chain.
"There is a fear factor in fish, and it is not easy to educate consumers," Fyne told the audience at the Westminster Food & Nutrition Forum in London on Wednesday.
"We
