Undervalued, lesser-known fish species might be the answer for chefs.
Print Media  |  Tue - February 1, 2011 2:46 am  |  Article Hits:3285
Silverfin aka Asian Carp Tacos
Silverfin aka Asian Carp Tacos
The Invasive Asian Carp
Undervalued, lesser-known fish species might be the answer for chefs.

By Clare Leschin-Hoar
National Culinary Review    February 2011

For chefs who embrace
sustainability, from their baby-greens salad
starter to their artisan-crafted cheese course
for dessert, fish is frequently the pitfall that
can trip up even the most earnest of efforts.
After all, it’s a complicated topic. A species
may be overfished in one part of the
country, yet plentiful in another. Ratings by
environmental groups can change over the
course of a year. Perhaps a specific fish
population is strong, but harmful fishing
practices land it squarely in the red “avoid”
column. Add the BP oil spill into the mix, and
there’s no question that substitution skills are
being honed in kitchens everywhere.   MORE...
 
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