Trash Fish Minestrone at Renaissance Boston Waterfront Hotel
The Renaissance Boston Waterfront Hotel serves bycatch, or “trash fish,” in dishes like the Trash Fish Minestrone, reducing food costs and giving more popular species time to repopulate.

Chefs find more uses for ocean-friendly fish

Restaurants are increasingly putting bycatch and sustainable fish on the menu, preserving fish populations and, in many cases, lowering food costs. 

When it comes to food trends, some restaurateurs try to set them, others try to keep up with them, and a few even try to ignore them.

But when it comes to seafood sustainability, many foodservice operators are leading the way, working with local fishermen, large aquaculture operations, conservation organizations and distributors in order to help improve fishing and farming practices, access to information, and reporting protocols.

SeaFood Business magazine, in its lat

All access premium subscription

Why Upgrade your account?


NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.


Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Already a member? .

If you are registered, please to access Premium Content.

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish