High-end chefs elevate low-end seafood

High-end chefs elevate low-end seafood

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Now that chefs who specialize in nose-to-tail cooking have found a market for one sort of once nearly-taboo foodstuffs, could it be time for what are politely termed “underutilized” seafood species to finally get their due? We’ll find out beginning this month when Chicago-area star chefs and Prairie Grass Café chef/owners Sarah Stegner and George Bumbaris begin to offer “trash fish”—their term, not ours—on Monday and Tuesdays nights.

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