The Japanese people consume over 80% of the world’s bluefin tuna. Over the past several years, private Japanese environmental groups have been trying to have legislation passed restricting the amount of fish that can be pulled from the waters.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
