“The oceans can play a very big part in making sure people have healthy and good food to eat between now and 2050,” Sharpless says. “The goal of restoring those oceans to abundance is more achievable than people have generally understood.”
And consumers have been enthusiastic, chefs say. Sales of fish at Carolina Crossroads have increased 45 percent, Clark says. At Incanto, customers can’t get enough of Cosentino’s unusual offerings, including steaks of Humboldt squid, an often 85-pound creature that is 90 percent edible, and fish heads.
“If I had salmon heads on the menu they’d be gone every day,” he says. “People get it. They’re not afraid. It’s all about making people comfortable with what they’ve never had before.”
And about getting them to stop thinking of good food as garbage. Many chefs and conservationists say they appreciate the term “trash fish” for its sensationalism, which might grab people’s attention. But they bristle at the idea that healthy, abundant animals capable of feeding the world’s growing population — and keeping fishermen in business — would be thought of as disposable.
“There’s a long tradition of big famous chefs generating excitement around a new dish that people haven’t previously eaten, and having that become a high status thing,” Sharpless says. “One man’s trash fish another man’s new taste sensation.”
via The Latest Seafood Trend: Trash Fish Dining.
Chefs, restaurants and money people creating buzz to keep selling sea food and making a profit from it until there is nothing left but “farmed” on land fish but by then oceans will be dying and so will we. Think again what it means to live at peace with each other and the earth!
You must be logged in to post a comment.