Scallop recipe shines light on sustainability

10/2/2009 | Asbury Park Press (Neptune-Asbury Park, N.J.)

New Jersey chefs Peter J. Fischbach and Erik Weatherspool used local scallops in the recipe that almost won the Great American Seafood Cook-Off in New Orleans this summer. By using an ingredient that has been nurtured back from near-extinction, they hoped to show the importance of rebuilding fish stocks and the seafood industry in America.

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Asbury Park Press (Neptune-Asbury Park, N.J.)

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