Okay, great, it's all caught in the United States, except when it isn't. But is it caught on this coast, or thousands of miles away and then shipped across the midwest? It is so weird that a seafood restaurant in a coastal city is so cagey about where the food is from.
And how is it "sustainable" when, for example, I see hake on the menu, which is caught with bottom-trawling gear that destroys seafloor habitat, and gillnets that kill endangered right whales?
I mean, I'm sure the food is good, let's just not kid ourselves with the imaginary environmentalism.