Sent to 800,000 Zagat.com users - "With new technologies, aquaurium outreach programs and a local focus, more chefs are going green...Improved fish-farming techniques are another boon for sustainably minded chefs. Australis US-farmed Barramundi, for example, is raised indoors with a special system that keeps the water clean. The fish meets environmental and sustainability standards and has been given a place on Seafood Watch's "Better Choice" listing. It can be found on the menu at Napa's famed French Laundry, where chef Thomas Keller serves it sauteed with potato confit, piquillo peppers, chorizo and arugula."