Local Chefs Turning "Ugly Fish" Scraps Into Delicious Food


"According to the James Beard Foundation's Food Waste Culinary Instructor Program, sixty-three million tons of food, valued at $218 billion, is wasted every year in the United States, a third of it by restaurants and other food service businesses" 

Local Triangle Chef Eric Montagne has experimented with turning fish eyeballs and scales into chips. He currently cuts fish for Locals Seafood and has turned "ugly fish" scraps into cuisine. Montagne is transforming fish livers into pate, curing roe, smoking eggs and dehydrating eyeballs then frying them into chips. Triangle chefs like a challenge when it comes to kitchen scraps, but it also keeps their business running efficiently. 

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