Published in the December 2015 issue of National Geographic magazine
Conscientious chefs who cheered the farm-to-table and eat-local movements are turning their attention seaward. They’re experimenting with bycatch, sea creatures and fish unintentionally brought in along with desired species. Also called trash fish or wasted catch, bycatch may account for up to 22 percent of commercial catches in the U.S., says a 2014 report from the nonprofit Oceana. Improved fishing practices may lessen the problem. Meanwhile, restaurateurs and home cooks are putting bycatch species on the menu: dogfish tacos or blowfish tenders, anyone?
—Lindsay N. Smith