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A few days later the chef asks to speak with Datiz. “All my customers suddenly want the fish I cook to be sustainably caught! What do I do?”
Datiz shows his pictures of Sapi and explains that even though the chef has plenty of fish for his customers now, it is not sustainable. Soon, there will be no fish for him to serve. The chef says, “I will no longer buy fish that have been caught using fish bombs, and I will encourage the other restaurants to do the same. We must share your story with the merchant”.