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 Amelia Levin| 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
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.