Sun, Jun 16, 2013 - Page 14 News List

Dishing up ‘trash’: New model is making seafood sustainable

By Michele Kayal  /  AP, Chapel Hill, North Carolina

And about getting them to stop thinking of good food as garbage. Many chefs and conservationists say they appreciate the term “trash fish” for its sensationalism, which might grab people’s attention. However, they bristle at the idea that healthy, abundant animals capable of feeding the world’s growing population — and keeping fishermen in business — would be thought of as disposable.

“There’s a long tradition of big famous chefs generating excitement around a new dish that people haven’t previously eaten, and having that become a high status thing,” Sharpless says. “One man’s trash fish is another man’s new taste sensation.”

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