People in Hawaii eat a lot of seafood. But the majority of nearshore fish stocks in Hawaii are depleted.

One local chef is contemplating ways to let Hawaii residents have their fish and eat it too — sustainably, that is. 

The San Francisco Chronicle reports:

“You gotta give them more rice,” joked Neil Murphy, the corporate executive chef for Merriman’s Restaurants, one of the islands’ most renowned purveyors of fine dining.

But all kidding aside, Pacific Regional Cuisine co-founder Peter Merriman has made a unique commitment to increasing the viability of wild-caught and farmed fish in Hawaii. His first-ever company-wide initiative — covering namesake restaurants on Maui, Kauai and the Big Island, plus Monkeypod Kitchen in Wailea — is supporting the work of the Hawaii Fish Trust not only with a $5,000 donation, but with daily “Sustainable Seafood Specials” through September.

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