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A global push to make seafood sustainable again

Consumers and businesses are driving change from the ground to sea

Mayanoki head sushi chef Mike Han prepares "New American" nigiri in the traditional Edomae style.

NEW YORK -- The New York oyster has faced its share of ups and downs.

In the 1800s, the oysters filled New York Harbor -- enjoyed on the half shell from street-corner food carts throughout the city. High demand and industrial pollution all but wiped out New York's once-plentiful wild oysters.

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