Seems every day you hear or read about contaminated seafood, fish that’s not really as described on the menu, in fact inferior fish being presented as something else. Like this: http://www.bloomberg.com/news/2012-10-11/asian-seafood-raised-on-pig-feces-approved-for-u-s-consumers.html
Can never happen at Duke’s. Each and every fish (that’s right everyone) has a source code: we know where it’s from, where it was processed, and often the exact area and often the boat that caught it.
When we say we know seafood we mean we know it intimately.
Duke Moscrip, Duke’s Chowder House