December 9, 2015 — “Trash Fish.” Would you eat it?
It’s a two-word buzz-inducing phrase that covers all the ocean’s under-loved varieties: the hake and redfish and dogfish of the world that are plentiful off New England’s coasts, yet so often ignored in this region.
The many Boston-area experts who spoke with Metro agree: for a sustainable fishery future, area diners need to broaden their palates and eat more than just the staples like haddock and cod. But is “trash fish” the title these oceanic underdogs need to make it to the mainstream?
“We wanted it to be provocative,” said Alisha Fowler of the Cambridge-based Chefs Collaborative, which hosts “trash fish dinners” to promote the lesser-known breeds. “We’re not trying to say they’re like trash, or unworthy. But just the fact that they’re cast aside and treated like they’re not worthy.”
Provocative it has been. Since 2013, it’s caught the attention of the culinary community around the country. More than 50 chefs have led “trash fish dinners” of their own, she said. In April, the Collaborative plans to host a food summit in New York for an estimated 350 cooks, which she said will focus in part on the subject.