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The Boston Globe

Food & dining

g cover

Here’s what fishmongers are selling and chefs are buying

Sustainability is a slippery issue, and at the end of the day, chefs and seafood sellers are left to make decisions that may involve compromise. Here are some of the choices they made recently, as they juggle considerations about what is local and seasonal, with price and demand.

Carl Fantasia of New Deal Seafood, a shop in Cambridge: “We’ve been selling a lot of hake as an alternative [to cod], and customers are very happy with it. Pollock is another one we feature here.’’

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