Smart Catch Program Allows Diners to Know That Their Seafood is Sustainable
SEAFOODNEWS.COM [Bloomberg] By Deena Shanker - September 5, 2017
Chef Telepan wants to make porgy happen.
Porgy swim along the U.S. coast in large numbers, blissfully unknown to many American diners, while shrimp, tuna and salmon, often from thousands of miles away, remain the big kahunas. But as chefs, who long ago made farm-to-table food ubiquitous, set their sights on the oceans, the lowly porgy is getting some time in the sun.
At Oceana, Bill Telepan recently added it to his menu, replacing a farmed dorade. At $38, it is the least expensive seafood-based second course of the four-and-a-half-star Midtown Manhattan restaurant’s dinner offerings. For a fish once considered mere by-catch, caught inadvertently by fishermen hunting...
To Read Full Story Login Below.