Food writer Mark Bittman's first book, "Fish: The Complete Guide to Buying and Cooking," explored the glory of piscine cuisine. But when offered the opportunity to revise the book, he declined. Overnight shipping of loads of fish cargo, farm-raising and over-fishing have turned buying and eating fish into an ethical and ecological quagmire. Mark Bittman joins The Takeaway to explain his reasons for being more selective about which fish end up on his plate.
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