News Summary: Making 'trash fish' tasty

A growing number of chefs turn to so-called trash fish to create sustainable menus

Associated Press

TASTY TRASH: Dining on "trash fish" like the spiny, venomous scorpion fish is catching on with chefs around the country searching for fresh ways to fill their menus with sustainable — and delicious — seafood.

WAY BEYOND TUNA: Chefs are going beyond the usual recommendation to eat small, lower-food-chain fish like sardines, and instead delve full force into little-known local catches that many anglers regard as nuisance fish.

SUSTAINABLE PLATES: Besides introducing the public to lesser-known fish, these chefs also are promoting a broader concept of how to eat sustainably from the ocean, a concept that conservation experts say could help secure the world's seafood supply.

Sorry you didn't like this comment. Please provide a reason below.

Are you sure?
Rating failed. Try again.
Request failed. Try again.
We will promote constructive and witty comments to the top, so everyone sees them!
Sorry, we can’t load comments right now. Try again.

    Recommended for You