Acouple of centuries ago, lobster was considered a food for the poor in North America, fed to slaves and servants. Thirty years ago, monkfish was a junk fish, to be thrown back if caught, or perhaps used for animal feed.Both of those sea creatures are now prized items on restaurant menus, of course, and another fish with a bad reputation, but bountiful numbers and a low price tag, is catching the eye of some chefs on the East Coast: Bluefish.High in oil and quick to take on a trademark fishy ...
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