How Restaurants and Fisheries Are Saving Edible Seafood From the Trash
Bycatch is ending up on more restaurant menus — but it’s not enough.
As demand for seafood rises, chefs have their seafood supplier on speed dial. And while species like tuna, cod, and halibut are popular, these days, the daily catch on the blackboard might be something unfamiliar — squirrel fish or the banded rudderfish. Don’t be scared off. Most likely it’s bycatch or trash fish. While perfectly edible and quite tasty, these fish are so named because they might otherwise be thrown overboard or ground into fishmeal because they aren’t the intended catch on commercial fishing boats.