Overfishing is a very real problem facing the culinary world and Phoenix’s own Crudo has joined a small group of restaurants and chefs that are fighting back.
Looking to promote sustainable dining options, Crudo’s chef Cullen Campbell has introduced trash fish to his menu. Trash fish refers to both the dishes crafted from the parts of the fish, such as bones and roe, which most chefs simply throw away as well as to the less popular fish typically tossed overboard by fisherman in favor of more common species like ahi, sea bass and cod.
By serving dishes crafted from the “leftover” parts of a fish, restaurants are able to eliminate wastage. And working with lesser known fish that are both plentiful and affordable allows chefs to relieve the pressure on overfished species while simultaneously offering diners a chance to experience new dining alternatives.
Yet while these trash fish dishes are just as flavorful as those prepared with more traditional fish, chefs are still finding it difficult to procure these alternatives as suppliers remain hesitant to stock them. Campbell remains positive about these challenges and predicts that trash fish will join the likes of the organic and local food movements and soon evolve into a mainstream trend.
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