I’m all for the spirit of the Trash Fish movement; getting lesser known species that were once discarded into the hands of skillful chefs who make them shine. I just don’t like the name. Chefs Collaborative has been holding “Trash Fish” dinners around the county since 2013 and they’ve started a seafood trend.

I was recently invited to a dinner at Scribe Vineyard by chef and restaurateur Gabriela Cámara from Mexico City and the publicist told me she used “Trash Fish.” The term made me flinch, but I wanted to see what she could do with our local fish, as she’s opening a seafood restaurant, Cala, in San Francisco this summer.

Source : Nationalgeographic