When homely sheepshead and paddlefish appear on the list of entries at a culinary contest, it may seem as if contestants think judges will give extra credit for ugly fish.But for the chefs presenting less attractive or lesser-used species at the sixth annual Great American Seafood Cook-off held recently in New Orleans, flavor is all that matters. The competition, which is designed to encourage use of local and sustainable varieties, mandated that chefs use fish harvested from their state’s ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!