Now that chefs who specialize in nose-to-tail cooking have found a market for one sort of once nearly-taboo foodstuffs, could it be time for what are politely termed “underutilized” seafood species to finally get their due? We’ll find out beginning this month when Chicago-area star chefs and Prairie Grass Café chef/owners Sarah Stegner and George Bumbaris begin to offer “trash fish”—their term, not ours—on Monday and Tuesdays nights. The ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.