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West Coast Restaurants Choose "Sustainable" Trout

October 24, 2009 By: Marshall Cutchin

They’re not anadromous or easy prey to massive changes in ocean currents, so why wouldn’t restaurants turn to trout instead of salmon as their preferred piscine table fare? “Wild salmon costs up to three times as much as trout, according to Paul Johnson, who owns the Monterey Fish Market and supplies seafood to many Bay Area restaurants. Using farm-raised salmon can be as costly reputation-wise, with much of the industry maligned for its impact on the ocean ecosystem.” Janny Hu in the San Francisco Chronicle.