Sustainable seafood swims onto menus at Shaw's, Joe's

It's not easy to navigate the waters of serving sustainable seafood, but as most chefs will tell you, it's not optional either — overfished oceans mean menus have to change.

So while high-end diners used to clamor for bluefin tuna or Chilean sea bass, increasingly they're learning about better-managed alternatives, from wild Pacific halibut to farmed oysters to locally caught perch.

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