While Finazzo is able to purchase and sell domestic swordfish from local waters during its high season in summer, he buys the majority of his product from Chile, Norway, Canada, Hawaii, and Puerto Rico. His reliance on this network of international fisheries is due to the much-publicized depletion of the New England fishing grounds. New England is a severe example of over fishing, but many of the world's other fishing grounds are also endangered. While governments and activists struggle to impose quotas and other management strategies to protect stocks and ensure future supplies, the demand for fish goes up. Whereas the average seafood dinner portion was eight to 12 ounces 10 years ago, today it is six to seven ounces.
Chefs use black beans, rice, salsas to give the dining public a full belly while saving the oceans.
Many chefs not only care about serving healthy foods, but also about the health of the environment their food supply depends upon. The Chef's Collaborative, a nonprofit organization with 1,500 members nationwide, promotes sustainable cuisine through good farming and husbandry practices. Certainly, today's chefs are taking their passion for dining into new territory. Their love of food reflects their concern for both personal and environmental health, while celebrating the infinite variety of nature's bounty. Remember that you and your kitchen staff serve a generation of diners that appreciates and expects a sophisticated cornucopia of food delights.