Chef helps sushi evolve by using invasive species

05/24/2013 | PRI

Chef Bun Lai's family restaurant Miya's in New Haven, Conn., no longer serves typical sushi with shrimp and tuna and instead uses invasive species such as lion fish and shore crabs to make the Japanese cuisine more sustainable. "Throughout my career, it's been a situation where often people will walk out because we hadn't been carrying tuna or shrimp or freshwater eel -- the most popular sushi ingredients," he said. "But food has been evolving since the beginning of time. In the origins of sushi, when it first started out thousands of years ago, most of the popular ingredients that we eat today and think of as sushi weren’t considered ingredients for sushi anyway."

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