Would you be willing to eat a fish you raised?
This was the question that faced 25 young Hongkongers one December afternoon on Lamma Island, who had gathered to share a simple meal of steamed fish that they had nurtured over nine months.
This “simple” meal defied a citywide norm. Dinner tables in Hong Kong will almost always include at least one classic seafood dish – from typhoon shelter crab to steamed grouper – but most of the time, that seafood did not come from the city’s waters.
This is...
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