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From Thomas Keller's French Laundry in Napa Valley to Eric Ripert's Le Bernardin in New York City, to Andrew Johnston's taquería The Little Chihuahua in San Francisco, chefs around the country are singing the praises of CleanFish, a company committed to promoting great tasting, sustainably produced, authentic artisan seafood.
Formed in 2004 by founders Tim O'Shea and Dale Sims, the company connects small-scale fish suppliers with distributors to get sustainable seafood to restaurant kitchens and supermarkets, in an effort build a market for sustainable aquaculture and wild fishing that doesn't damage the environment. But praises from chefs and the culinary world are not all.
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