Renown chefs prepare gourmet meals from "trash fish"

07/30/2013 | Bon Appétit online

Top chefs gathered in Las Vegas this month to prepare a dinner centered around "trash fish" -- unknown, ugly and often poorly marketed species. "We've always thought it was exciting to get people to eat what they think they don't want," says Border Grill chef Susan Feniger. "Instead of salmon, do rainbow trout or char. Instead of lobster, serve Atlantic monkfish -- monkfish liver is gorgeous. Instead of swordfish, do sturgeon."

View Full Article in:

Bon Appétit online

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA