date:Jan 04, 2013
re expensive, he said, and restaurateurs will soon embrace the alternatives.
Its not so easy to get the fish that they used to get, he said.
Moonen has offered cobia before, an Atlantic fish that is fatty, sweet and easy to cook. He tells his customers its a lot like Chilean sea bass. Barramundi, he said, is another species that could grow more popular in the future. Even steelhead trout, a river fish that rarely makes it into restaurants, could begin appearing.
I just feel that the timing is