Chefs Are Banding Together to Take Striped Bass Off Menus

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Photo: Michael Mahovlich

There’s a serious scarcity of striped bass on the East Coast right now — with catches down 85 percent, and reproduction at a record low — but the good news is that New York chefs are teaming up to protect the fish. Kerry Heffernan, most recently of Grand Banks, is leading the charge: He’s striving to get the “green” designation lifted, and also calling on his peers in the industry to join the #SaveOurStripers cause. Tom Colicchio, Floyd Cardoz, Harold Dieterle, Dave Pasternack, and several others are all onboard, pledging to take striped bass off of their menus — a move Heffernan estimates will save between 6,000 and 9,000 fish. Expect to see more bluefish, black sea bass, and porgy this summer.

[Forbes]

Chefs Are Banding Together to Take Striped Bass Off Menus