Chefs share unique, sustainable seafood options

05/24/2013 | Los Angeles Times (tiered subscription model)

Chefs specializing in seafood are drumming up support for using unknown or unpopular fish in place of the tuna, shrimp and salmon that dominate the market but are becoming increasingly unsustainable. "When it comes to underutilized fish, I wish the public wasn't so afraid of different shapes and sizes outside of the standard fillet," said chef Chris Cosentino. "I think the giant squid is a perfect example of an undervalued ocean creature. Everyone isn't afraid of squid, but the size and flavor of the giant squid scares people because it has a very intense flavor, but it is quite delicious."

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