Can Chefs Cozy Up to Frozen Fish?

washingtonpost.com — In this era of globalization, restaurant menus from New York to San Francisco boast fresh fish with distant origins: blackfin tuna from Tobago, mahi-mahi from Hawaii and black grouper from the Bahamas. But a group of chefs and food service vendors (aware that such jet-setting comes at a heavy... Aug 13, 2008 View in Crawl 4