One of the other things we did was begin to diversify the species that we served — small silverfish, anchovies, mackerel, sardines were uncommon. Shellfish, mussels, oysters, clams, tilapia, char — these were the common species.
Otra de las cosas que hicimos fue empezar a ampliar la oferta: peces de plata, anchoas, caballa, sardinas, mariscos, mejillones, ostras, almejas, tilapias... estas eran las especies comunes.