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Tuna for an eco-tomorrow
Credit:Shane Redsar
The gigantic menu on the wall may still read “line-caught ahi,” but the kitchen recently switched out the increasingly overfished, cost-prohibitive species for albacore. Forget Charlie Tuna or Chicken of the Sea—this fresh, pole-caught albacore is nothing like the canned stuff. Dressler explains, “What [albacore] lacks in depth of color, it makes up for in flavor.” Plus, the white-fleshed fish is generally known to have lower levels of mercury than ahi.
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