Chef Kevin Kormanrsquos sunflower seed crusted trash fish

Chef Kevin Korman’s sunflower seed crusted trash fish.

Chefs embrace challenge of cooking with 'trash fish'

Underutilized species help restaurants differentiate menus

Most Americans have never heard of wreckfish, triggerfish or grey mullet, but those who visit full-service restaurants may soon be eating these species. Chefs across the country are increasingly menuing bycatch, or “trash fish” — species unintentionally caught while fishing for a target species — as a way to get diners to think outside the salmon-tuna-shrimp box.

“Trash fish” are typically thrown away by fisherman because they can’t sell

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