Dishing up trash: New look for sustainable seafood

Associated Press
Dishing up trash: New look for sustainable seafood

In this photo taken Thursday, June 13, 2013, James Clark, Executive Chef at Carolina Crossroads Restaurant holds a fresh sheepshead fish ready for preparation in his kitchen in Chapel Hill, N.C. Chefs such as Clark go beyond the usual recommendation to eat small, lower-food-chain fish like sardines, and instead delve full force into little-known local catches that many anglers regard as nuisance or “trash” fish. (AP Photo/Gerry Broome)

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