Monday, 28 March 2016

Customers and chefs are demanding ethically harvested seafood

Steve Vilnit, marketing director for Maryland-based seafood wholesaler J.J. McDonnell, said that business has grown in the eight years since the company started providing restaurants with more information about the backstory of their fish.

"I think what we're seeing is the chefs caring more about where their products come from," Vilnit said. "We're seeing more and more restaurants that won't buy product unless you tell them where the product was harvested, and with what kind of gear."

Read the story on CTV News

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