Chefs and seafood lovers rarely see eye to eye where fish is concerned. Diners, for the most part, want fish that tastes mild and comes cloaked in breading or slathered in butter.
But many chalkboard chefs prefer to serve more unsung species, which typically taste bolder than, say, a filet of sole. It's a way to keep things surprising, and to help staunch overfishing.
Well before the BP oil spill and the resulting temporary ban on commercial fishing in nearly one-third of the Gulf of Mexico waters, the seafood industry was already in dire straits, with six of the 10 most popular fish in the country off limits.
It's all rather grim news, but its net value is not to be overlooked: A lineup of undervalued fish has been making the rounds at high-profile restaurants across the country.
To read the rest of the story, please go to: The Wall Street Journal.