underutilized fish Photos courtesy of Sea to Table

Underutilized fish stories, tips and things to know: from dock to dining hall

Why you shouldn’t call it “trash fish,” which underutilized species are making a splash right now, tips for cooking and more.

Storytelling is a vital part of getting underutilized fish onto menus. More people eating underutilized fish or “trash fish” (more on that later) is a good thing for not just the oceans and the planet, but for the people who make up the fishing industry.

Part of Travis Riggs’ job is talking to fishermen, hearing what’s going on at the docks, then going into kitchens and sharing that story with chefs. Riggs, who grew up on Florida’s Gulf Coast hanging out

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