News Summary: Making 'trash fish' tasty
A growing number of chefs turn to so-called trash fish to create sustainable menus
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.
