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Seafood restaurants in US cast a wider net for sustainable fish

They are selling wild and local fish which are not threatened with extinction

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With the bluefish season at its peak, a few chefs have been hurdling over its bad reputation to prove what a revelation it can be. Dave Pasternack (left), chef at the restaurant Esca in Midtown, shows off his fresh bluefish.

New York

MICHAEL Chernow doesn't want people to step inside Seamore's, his fish-fixated restaurant on the rim of Little Italy in Manhattan, worrying that they're about to get a heap of science homework dumped onto the table.

"Our goal is not to say: 'Welcome to Seamore's School. We

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