Many San Francisco restaurants often boast that the fish they serve is “sustainable.” But a closer look suggests that might not be the case. We’ll talk 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.

How Sustainable is Your Fish? 4 February,2011forum

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
Erik Vance, journalist and author of the San Francisco Magazine article, "The New School of Fish"
Craig Stoll, chef and owner of Delfina restaurant in San Francisco

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