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La Mar
Patagon Journal
|No. 15 - Protecting the Ocean
Fine dining with sustainable seafood.
Can you imagine a Peruvian meal without ceviche? Chef Gaston Acurio can (or rather, would prefer not to), and so has dedicated himself to using haute cuisine as a way to bring the public’s attention to the plight of species extinction facing the world’s oceans.
Concerned by unsustainable overfishing of big name fish species and diminishing populations of marine creatures like the black shell that are crucial to Peruvian cuisine, Acurio has been leading an awareness campaign in his native country and around the world to get more chefs to use smaller fish like Peruvian anchovies as menu mainstays.
This story is from the No. 15 - Protecting the Ocean edition of Patagon Journal.
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