In this photo taken Thursday, June 13, 2013, James Clark, Executive Chef at Carolina Crossroads Restaurant cleans fresh blue crab in his kitchen in Chapel Hill, N.C. Chefs such as Clark go beyond the ... more 
In this photo taken Thursday, June 13, 2013, James Clark, Executive Chef at Carolina Crossroads Restaurant cleans fresh blue crab in his kitchen in Chapel Hill, N.C. Chefs such as Clark go 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 or “trash” fish. (AP Photo/Gerry Broome) less 
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Associated Press | Photo By Gerry Broome
Fri, Jun 14, 2013 9:22 AM EDT