Chefs serve creative summertime seafood dishes

06/18/2014 | Restaurant-Hospitality.com

Chefs are tossing out traditional seafood dishes in favor of creative offerings that highlight unique preparations and underused ingredients. BLT in New York City encases a whole fish in a salt-and-egg mixture before baking to preserve flavor. Some chefs, including Jonathan Sawyer in Cleveland, are serving up "trash fish" to reduce over-harvesting of the more popular species.

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