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Here’s what fishmongers are selling and chefs are buying

By Jane Dornbusch

 |  Globe Correspondent  

  February 29, 2012

Sustainability is a slippery topic, 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’s local and seasonal, with price and demand.

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