In October 2013, Oceana was joined by more than 500 chefs, restaurant owners and culinary leaders in a letter calling on the U.S. government to require that seafood is traceable in order to prevent seafood fraud and keep illegal fish out of the U.S. market.
The letter, led by sustainable chef Barton Seaver, has signatories from nearly all 50 states, including top chefs Rick Bayless, Daniel Boulud, Thomas Keller, Eric Ripert and Michael Symon, who are all “committed to serving seafood that protects our oceans, our wallets and our health.”
