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Luxury for locavores

Those who like their food grown or harvested nearby can treat themselves to a sumptuous feast with halibut

At Hamersley's Bistro, roasted halibut is served with clams, braised greens, white beans, and black trumpet mushrooms. At Hamersley's Bistro, roasted halibut is served with clams, braised greens, white beans, and black trumpet mushrooms. (Wendy maeda/globe staff)
By Jonathan Levitt
Globe Correspondent / June 4, 2008

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ROCKLAND, Maine - At Jess' Market here, fish buyer Jamie Johnson buys halibut right from the source. "Most of the guys are lobstermen. They fish close to shore, keep the halibut in live wells, and call me when they're on their way in," says Johnson, a former lobster and scallop fisherman. The fish get to Johnson so quickly, he has ... (Full article: 920 words)

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