There is a literal and proverbial sea of possibilities when sourcing seafood for the menu, yet operators often cling to the usual suspects whose numbers are dwindling. Resourceful and environmentally aware chefs are turning to B-list fishes like dogfish, mackerel, monkfish, pollock, redfish, skate and whiting, which are in ample supply and sell well when properly prepared and menued. These ‘underdogs’ of the ocean are versatile, economical and help support the environment and ...

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