Look beyond salmon and shrimp
So-called “trash fish” or underappreciated species such as lionfish, rockfish, cape shark, pollock, and redfish, are readily available, inexpensive and tasty, but people don’t know much about them. That’s beginning to change, however, as chefs get behind this movement. “Pollock is just as good as cod, porgy is so flavourful that you can use it just like you use bass, and cape shark is one of the most used fish in England for fish & chips,” says Seadon Shouse, chef at Halifax in Hoboken, New Jersey, who routinely turns “trash fish” into treasure. “Redfish is a quite delicate fish, like fluke of flounder, so it works well paired with mild flavoured sauces such as a lemon parsley butter or a picatta.”
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