Customers are confused about mercury and PCBs in seafood and bacteria in raw seafood, since it’s sometimes misrepresented in the media, Matt Stein, chief seafood officer for King’s, told IntraFish.
The 11-restaurant chain is operates units in California and Nevada and will open its 12th location this year in Arizona.
“I think most people know, at this point, that the benefits far outweigh any risks,” Stein said. “But we just wanted to shoot a little clarity out there. We’re not rushing to judgment or grabbing political statements.
