In the latest example of environmentally-correct dining run amok, the Chefs Collaborative is promoting a new line of “caught with care” Atlantic cod in Boston restaurants.
The Cape Cod Times reports that activist chefs from the Collaborative are pushing line-caught cod as an alternative to farmed fish, even though the entrees will be considerably more expensive. The Times writes that the special-label offering “costs restaurants 20 to 30 percent more,” so diners can expect these fish “to cost up to 50 percent more.”
The Chefs Collaborative has a reputation for getting hooked by every environmental fish scare to come down the pike. As usual, it looks like they expect the rest of us to foot the bill.
