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From necessity, delicious seafood invention
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From necessity, delicious seafood invention

05 April 2016 by Joann MacKenzie, Gloucester Daily Times

Because restaurants sell 70 percent of the seafood consumed in the United States, chefs are hugely influential in creating market trends, so Latitude 43’s chef Ryder Ritchie wants you to know there’s nothing fishy about dogfish. Or, for that matter, monkfish. Or pogies, or skate, or pollock, hake, tusk, or even, once you get the hang of them, those ubiquitous little invasive crustaceans, green crabs.

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