Kindai tuna, a variety of farmed tuna produced as a more sustainable alternative to the endangered bluefin, is coming to Boston, reports the Globe. Unlike conventionally farmed bluefin, Kindai is raised from eggs farmed from a lab, a process which reduces overfishing. Though some hardcore sustainable seafood activists disapprove of the lab-created tuna, charging that it's still wasteful, the fish is cropping up on some Boston menus: Chris Cheung plans to serve Kindai at his forthcoming Lincoln restaurant AKA Bistro, and Sorellina's Robert Jean plans to add it to his restaurant's menu as well, provided he can get it consistently.
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