Hi guys! I'm trying to gauge what chefs do/don't like about seafood and the types of seafood chefs tend to use. I'm from a non-profit called Positively Groundfish, which is trying to help West Coast Fishermen sell less common fish and do better financially. Here's the survey link to the google form: https://goo.gl/forms/28XUNcAPoElousQ63 Thanks SO much for your help!!