Sustainability is the Hook to Get People to Eat More Seafood

Chandra Ram

I came to love seafood slowly. As a kid, the closest I got were fish sticks, flavorless fingers of generic white fish coated in buttery breadcrumbs and drowned in tartar sauce. Then, baby steps: shrimp fried or poached and dunked into cocktail sauce, lobster in drawn butter, halibut fricassee in a sauce laced with lemon at a restaurant where I bartended.

Slowly, I took more steps, my interest accelerating after taking my first bite of Copper...