From Trash To Treasure: Using Underutilized Fish

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From rudderfish to snakefish, I speak with Chef Norman Van Aken and others on how they’re working with local fisheries to re-capture species otherwise thrown out as bycatch. The next wave of sustainable seafood. Read more.

By | 2020-03-30T15:33:01-05:00 March 22nd, 2018|Food, Sizzle, Sustainability|Comments Off on From Trash To Treasure: Using Underutilized Fish

About the Author:

Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.