New England chefs outsource cod from Iceland

01/2/2014 | National Public Radio

Extreme catch restrictions and a dwindling population of cod in the U.S. Northeast has forced chefs to outsource the fish from Iceland. Fisheries are instead catching an abundance of dogfish, which is mainly sold overseas in Asia and Europe because of its reputation as a "trash fish." It is making its way onto menus at some New England universities and hospitals, however.

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