Page 44 - foodservice magazine Feb 2019
P. 44

44
PRODUCE
LOCAL SEAFOOD NEEDS TLC – IT’S BASIC MICROECONOMICS
FISH-AND-CHIP SEASON IS UPON US, BUT WITH SEAFOOD IN HIGH DEMAND, A DROP IN QUALITY CAN FOLLOW. JOHN SUSMAN EXPLAINS WHY WE NEED TO NOT ONLY BUY LOCAL, BUT RESPECT LOCAL, IN ORDER TO INCREASE A FISH'S CULINARY VALUE.
PHOTOGRAPHY: NICOLA MARGARET


































































































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