Putting the lessons we learned about sustainable seafood to the test
After this trip to San Francisco, I don’t think I’ll ever buy or order fish the same way again. On our last morning, we eat breakfast at the Mandarin Oriental. Is the smoked salmon from wild or farmed fish, my daughter asks the waiter. “I’ve never been asked that before,” he admits and goes to find out. Wild salmon, he reports. Reggie nods approvingly.
