date:Jan 04, 2013
right, he said. Theres tons of biomass in the ocean.
Moonen said chefs and restaurant owners should not be afraid of unusual species, even if some diners wont respond right away.
Its difficult to get people out of their habits, he said.
Thats why its important to keep some staples, like shrimp, scallops and lobster, on the menu. Having a variety of options, he said, will entice more adventurous diners, while more conservative ones at the same table will be encouraged to check out something d