There are probably fewer less appealing words than the phrase "trash fish". But as it turns out, these simple words hold very strong meaning. The term trash fish is used to describe fish who are seen as just that: trash. However, the only justification for this idea of trash fish is the species notoriety, or lack thereof. These trash fish are tasty, healthy species of fish, who are caught and thrown aside because they are not the tunas, groupers, and salmons of the sea that consumers are used to hearing about. Because of this, these perfectly edible -- and oftentimes delicious -- fish are underutilized and can become invasive species.
As a restaurant that thrives off of sustainable and authentic dishes, we love the idea of trash fish! We thrive on creating amazing dishes not only for the enjoyment of our customers, but also for their education and awareness of these different species of fish. Not only do we make a point to serve these coined "trash fish" in our restaurant, we also love to support and partner with others who share this same passion and motivation.
This year marks the third annual Trash Fish Dinner in Sarasota. This event is hosted by Chef's Collaborative who have gathered seven Sarasota chefs together to prepare amazing trash fish dishes for all in attendance. In addition to Chef Steve Phelps from Indigenous, the chefs for this event include: Chef Evan Blake Gastman (The Cottage), Chef Jose Rojas (Louies Modern), Chef Mark Majorie (Veronica Fish and Oyster) Chef Paul Mattison (Mattison's), Chef Erik Walker (The Sandbar) Chef Mark Woodruff (MADE Restaurant).
This event will take place Sunday, August 7th at Louies Modern at 6 p.m.