Endangered Fish Stocks Spur Canadian Chefs To Change Menus

The depletion of fish stocks around the world has top chefs arming themselves with the tools needed to make informed decisions to assure a future with abundant ocean wildlife. "I have long been aware of the depleting choice of wild fish from the oceans," says Keith Froggett, co-owner and executive chef at Toronto's Scaramouche Restaurant, where he says it's a regular topic of conversation...