Pan Roasted Atlantic Pollock with Quinoa Peas Mushrooms and Citrus Vinaigrett

 Pan Roasted Atlantic Pollock with Quinoa, Peas, Mushrooms and Citrus Vinaigrette

Chefs Turn to Underused Seafood

Underutilized seafood is the Rodney Dangerfield of the sea that “can’t get no respect.” But skillful preparation and menuing of lesser-known species can boost sustainability and lower your food cost.

There is a literal and proverbial sea of possibilities when sourcing seafood for the menu, yet operators often cling to the usual suspects whose numbers are dwindling. Resourceful and environmentally aware chefs are turning to B-list fishes like dogfish, mackerel, monkfish, pollock, redfish, skate and whiting, which are in ample supply and sell well when properly prepared and menued.

These ‘underdogs’ of the ocean are versatile, economical and help support the environment and fi

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