I don’t think it exists. But chef Dan Barber was determined to find some fish he could feel good about.
Since it appears to be Fish Friday here, I thought I’d let him tell the tale.
The backstory: “Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie’s honeymoon he’s enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.”