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Yoon S. Byun/Globe Staff
The topic of seafood sustainability has been under discussion so long it’s gone from buzzword to cliché. Here, cod at Area Four in Kendall Square.
Chef Michael Leviton, of Lumiere in West Newton and Area Four in Cambridge, uses the definition of seafood sustainability from the UN.
A hooked Chatham "Tenacious" cod with semolina crust, roasted pot vegetables, and salsa verde, from chef Michael Leviton.
Dina Rudick/Globe Staff
Fried smelts with meyer lemon and black olive vinaigrette from Rendezvous. Chef and owner Steve Johnson deals daily with the issue of seafood sustainability.
Essdras M Suarez/Globe Staff
Chef and owner of Island Creek Oyster restaurant at the Commonwealth Hotel, Jeremy Sewall, spoke to a crowd during a class called "Know your Fish."
Sheryl Julian/Globe Staff
Blue mussels are on the New England Aquarium's approved fish list. Recipe for mussels in white wine with saffron..
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