By MICHELE KAYAL
Associated Press
Most people have only ever seen a scorpion fish in an aquarium. Unless they dine at Carolina Crossroads Restaurant in Chapel Hill, N.C., where they'll find the spiny, venomous creature on the menu.
It's called trash fish dining, and it's catching on with chefs around the country searching for fresh ways to fill their menus with sustainable -- and delicious -- seafood.
"The fishermen would be like, `This is all trash, junk,' but I said, `I'll pay fair price for it if you'll bring it back to the dock,'" says James Clark, the restaurant's executive chef. "Eat some butter-poached scorpion fish and you'll swear it's lobster."
Chefs such as Clark go beyond the usual recommendation to eat small, lower-food-chain fish like sardines, and instead delve full force into little-known local catches that many anglers regard as nuisance or "trash" fish. Clark's menu also offers triggerfish, drum, white grunt and other obscure species.
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