Alaska commercial fishing news and notes
No shit. Pay little for a fresh fish that is not salmon or halibut and diners will say, gee, that sounds interesting, I'll have that. It occurs to a chef that some guy has a few pounds of very fresh, very cheap sculpin or perch or whatever. It's delicious, it sounds exotic, and the food cost (=restaurant profit) is stellar. But this chef knows better than to ever use the nasty word "bycatch" to anyone.
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