U.S. chefs explore the joys of a giant fish from Peru

02/6/2012 | Reuters

A few U.S. restaurants have already begun creating dishes using Paiche, a farm-raised, fresh-water white fish from Peru that one company hopes will help solve seafood sustainability problems. The company, Paiche Amazone, hopes to save the species from extinction by raising it on farms, selling some for food and releasing others into the wild. "It's a really good fish ... it's almost like a sea bass with a better texture," said chef Jose Duarte of Boston's Taranta.

View Full Article in:

Reuters

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA