Lobster was once considered a low-class food, more likely to be used for garden fertilizer than on restaurant menus. Oh, how times have changed for how we treasure the shellfish from the cold North Atlantic waters.
As we think more about the health of our oceans – the waters that provide the seafood we eat – it’s time to think about how we can help support the fish ecosystem. One way to do that is to try a variety of seafood.
Seafood species that tend to be invasive or overpopulated, or end up as part of a bycatch for a premium variety, have been deemed “trash fish,” which is what lobsters were for decades. Being willing to treasure the “catch of the day” helps take pressure off overfished species that are more in demand by consumers
Non-profit chef organization Chefs Collaborative has hosted 15 Trash Fish Dinners around the country since 2013 to bring attention to undervalued and underutilized species of fish. Dinners prepared by local chefs include species such as fresh sardines, Boston mackerel and dogfish, like at this dinner put on by Seattle Fish Co.
Other “trash” fish species to look out for include whiting, Atlantic pollock, redfish, trigger fish, drum, scorpion fish, Asian carp, rainbow smelt, sheepshead scup, ribbonfish, grunts and even salmon heads.
The next time you are shopping for seafood, either at the grocery store or restaurant, try a fish or shellfish you have not had before.
The staff, Board of Directors, and chef ambassadors of the Seafood Nutrition Partnership invite the public to join us in sharing the health impacts they have achieved through the Healthy Heart Pledge. We invite you to share your story!