I just love ethics questions, and lucky for me, there's an unending supply of morality dramas in the food biz. Like, for instance, is it ethical to put "grouper" on your menu when all you've got in the deep freezer is panga or swai, as dozens of restaurants in South Florida have been doing? (thanks for the tips, Channel 10 and Menu Pages). For example, we received a letter this week from a reader curious why a certain Deerfield restaurant was always packed with police and firefighters, to whit
