After taking a broad look at the perks and difficulties of sustainable seafood in his most recent Sky Full of Bacon podcast, documentarian Mike Gebert takes a look at the local angle — in particular, whitefish. Sure, it’s not as glamorous as the gaudily jewel-toned salmon or exotically named Chilean sea bass, but it has some distinct qualities: it’s local to the Great Lakes, it’s in plentiful supply, and (if the whitefish cakes created by chef Troy Graves of Eve are anything to go by) it’s pretty darn tasty, too.
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