March 24, 2015 — A growing number of chefs are making a case for eating abundant domestic species that have up until now been largely ignored, reports the Wall Street Journal.
Often referred to as “trash fish” for fishermen's inability to sell them, they now have major advocates.
For example, the newspaper says "Firm, buttery and plentiful Pacific lingcod is a good understudy for pricey halibut."
Michael Dimin, the co-founder of Sea to Table, a supplier to top seafood restaurants like New York’s Marea and RM Seafood in Las Vegas, told the newspaper, "There are incredibly delicious, vibrant, abundant fish out there and people don’t know about them."
Read the full story from Undercurrent News