Chefs Pair Sustainable Seafood with the Flavors of Coastal Spain, France and Italy

Gabriella Gershenson

These days, few serious chefs have the luxury of being indifferent to where their seafood comes from. “It’s easy to get overwhelmed with the plastic in the sea or the Amazon burning down or climate warming,” says Joe Anthony, chef de cuisine at Gabriel Kreuther in New York City. But a series of small, conscientious changes can make a difference. 

In addition to eliminating a variety of single-use disposable...