While the expertly prepared seafood platters at Costa Rica's upscale resorts will satisfy your appetite for fish, it's the freshly caught selections seasoned and served by chefs who source their own fish that have taken Costa Rica's seafood scene by storm. At Product C in San Jose, a Canadian chef who settled on Costa Rica mainly for its abundant seafood has spearheaded a movement to use sustainably sourced fish from smaller local fishermen, raising awareness about the importance of seafood industry practices and bringing a new kind of fresh fish to the table. The menu includes four types of ceviche from fish caught fresh each day. Foodies and fish lovers have long been flocking- but still in small numbers- to the Caribbean coast for the freshest seafood served steps from the shore. At La Pecora Nera, the Italian chef raises most of his own ingredients, and if he hasn't caught the fish of the day himself, he knows who has. In the old-fashioned town of Cahuita, Sobre Las Olas is a romantic restaurant perched on the water's edge where seafood is the main attraction- mussels on the half shell are a favorite appetizer and leave just enough room for a main course of a fresh caught filet.