Another Man’s Treasure – National Culinary Review


Trash Fish Boston Chefs. Photo credit: Alisha W. Fowler

By Katheryn Kjarsgaard, June 2014

While the term “trash fish” is perhaps one of the most misunderstood on menus today, it is behind a powerful movement that is having a positive influence on seafood sustainability. When chefs choose to put trash fish – seafood that is less popular and not as commonly used – on menus, it eases demand for more popular species that can become endangered from overuse and overfishing… Read more >>


Rebranding Trash Fish

By Jill Richardson, May 29, 2014

GlobeGazetteFor centuries, fishermen around Cape Cod caught — you guessed it — cod. Cod and haddock. The ocean provided a seemingly endless supply of these fish — until a few years ago.

These days, there aren’t so many cod or haddock left for fishermen to catch. Now, if you go to Cape Cod and order cod, you’ll get cod from Iceland.

That doesn’t mean there aren’t any fish in Cape Cod. There are plenty of dogfish, hake and pollock. These fish are delicious and abundant. Hake and pollock are mild, white and flaky, just like cod and haddock, and dogfish is extremely popular in Europe.

The dilemma? Nobody’s ever heard of them. And who wants to eat something called dogfish? Read more >>

Trash Fish L.A. Dinner: ‘The Best Seafood You’ve Never Tried.’

los-angeles-times-logoBy Betty Hallock, February 21, 2014

“Trash Fish, a dinner featuring sustainable seafood and hosted by the nonprofit organization Chefs Collaborative, will take place at Mediterraneo restaurant in Hermosa Beach on March 10 to bring attention to undervalued species of fish (“It’s not just by-catch anymore!”).

The focus on fish that have been regarded as “trash” is meant to show that they’re in fact delicious, as well as plentiful, Trash Fish organizers say. “Creating a market for them helps take pressure off of overfished species as well as helps to sustain our threatened fishing communities,” Chefs Collaborative said in a statement… Read more >>

Forget Salmon and Tuna – It’s Time to Start Eating ‘Trash Fish’

Jill Richardson, January 19, 2014

alternetThe market and our palates need to catch up with the marine ecosystem. 

“It’s fair to assume that fishermen in Cape Cod usually fish for, well, cod. For centuries, cod were so numerous that they gave the region its name. But that’s not true any more…

Last year, chefs in the organization Chefs Collaborative noticed this disconnect and decided to take action. After all, dogfish is very popular in Europe, and it’s a delicious and inexpensive fish. To highlight this, they held a “Trash Fish” dinner in which nine chefs prepared and served abundant and tasty species that few had ever heard of: dogfish, pollock, redfish, Blood clams.” Read more >>

How Some Chefs Have Stopped Cooking So Much Salmon And Learned To Love Trash Fish

Oregon Public Broadcasting – November 12, 2013

OPB Screenshot“This is a Wolf Eel. It may not look particularly appealing but some chefs and environmentalists want you to consider eating it. Kelly Myers is the chef at Xico and she says it tastes great — and it’s not even actually an eel. She’s part of the Chefs Collaborative that’s aiming to both expand the American palate and save some vulnerable fish populations.” Listen to the rest >>

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