Redefining Fresh: Restaurateurs, for environmental costs of ... Winston-Salem Journal - Winston-Salem,NC,USA
THE WASHINGTON POST
Published: August 23, 2008
In this era of globalization, restaurant menus from New York to San Francisco include fresh fish with distant origins -- blackfin tuna from Tobago, mahi-mahi from Hawaii and black grouper from the Bahamas. But a group of chefs and food-service is promoting a radical shift in practice. Increase the amount of fish that is frozen at sea so it can be transported by ship or truck instead of by air, to reduce the environmental cost.
Culinary leaders who care about reducing greenhouse gases linked to global warming need "to get people to understand that frozen is fresher than raw" most of the time, according to
Alton Brown, a Food Network host. "What we need is more trains," he said. "There needs to be a fish train."
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