"Trash Fish" Cuisine is Getting Trendy
When you spot the elusive scorpionfish on a dive, the last thing you probably think about is fileting it. But at Carolina Crossroads Restaurant in Chapel Hill, NC, you'll find it on the menu. 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 seafood. "The fishermen would be like, 'This is all junk,' but I said, "I'll pay fair price for it if you'll bring it back to the dock,"' says James Clark, the restaurant's executive chef. "Eat some butter-poached scorpion fish and you'll swear it's lobster." Also on the menu at upscale restaurants nationwide are triggerfish (now you know why you are seeing fewer), white grunt, MOON SNAILS and sea slugs
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