ABC News A growing number of chefs turn to so-called trash fish to create sustainable menus Washington Post Chefs such as Clark go beyond the usual recommendation to eat small, lower-food-chain fish like sardines, and instead delve full force into...
It’s called trash fish dining, and it’s catching on with chefs around the country searching for fresh ways to fill their menus with sustainable — and delicious — seafood.
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. Clark’s menu also offers triggerfish, drum, white grunt and other obscure species.
Meanwhile, New Haven, Conn., sushi restaurant Miya’s features invasive species such as shore crabs and moon snails. At San Francisco’s Incanto, chef Chris Cosentino serves sea slug, tuna spines and roasted fish heads. And at Arrows restaurant in Ogunquit, Maine, award-winning chefs Mark Gaier and Clark Frasier built a “Trash Fish Dinner” around whiting, mackerel and other less desirable species.