Do you suspend disbelief when it comes to fish in Kansas City?

The more I interview Kansas City chefs, the more I realize that most would rather have a very limited selection of fish, or none at all, on the menus in their restaurants. While sustainability is a concern, most chefs are simply voicing concerns about their ability to get consistently fresh seafood when they know it needs to be shipped here. 

We’re not exactly swimming with seafood here in Kansas City. Do you suspend disbelief when it comes to fish at restaurants in town, or do you simply order it because that’s what you want to eat?