Selling the story of underutilized fish
Storytelling is a vital part of getting underutilized fish onto more menus.
Increasing consumption of underutilized fish is good not only for the oceans and the planet, but for restaurant operators and the fishing industry alike.
Travis Riggs is supply manager at Sea to Table, an organization that connects restaurants and college dining operations to fishermen. His job entails talking to fishermen, hearing what’s going on at the docks, then going into kitchens and sharing that story with chefs.
Take the case of the mullet, which is prized for its roe, called bottarga.
“Bottarga’s a very big thing in Europe,”