These days, flavor isn’t the only thing restaurants need to consider when it comes to fish. Ocean pollution and over-fishing have turned some of the most popular dishes into delicacies, or in some cases, health hazards. Roger Berkowitz, president of the restaurant chain Legal Seafoods, takes us on a tour of his fish factory and lab, where every fish needs to pass inspection before making it to the platter.
We want to hear your feedback so we can keep improving our website, theworld.org. Please fill out this quick survey and let us know your thoughts (your answers will be anonymous). Thanks for your time!