Many San Francisco restaurants often boast that the fish they serve is "sustainable." But a closer look suggests that might not be the case. Forum talks with restaurant owners and fish wholesalers about the challenges of catching, selling and serving "sustainable" fish -- and what it will take for your conscience to match what's on your plate.
Host: Dave Iverson
- Craig Stoll, chef and owner of Delfina restaurant and pizzeria in San Francisco
- Erik Vance, journalist and author of the San Francisco Magazine article, "The New School of Fish"
- Kenny Belov, co-owner of Fish restaurant in Sausalito and the wholesale company 2xsea
- Paul Johnson, founder and president of the Monterey Fish Market, a wholesale and retail fish market in the San Francisco Bay area
- The New School of Fish
- Scoring the top Bay Area restaurant menus for sustainability of the fish they serve
- Monterey Fish Market: Fish Sustainability advisory list
- Fish Restaurant: Truly Sustainable Fish Choices
- Monterey Bay Aquarium: Seafood Watch Program recommendations