Perhaps inspired by Dan Barber’s new food-waste pop-up restaurant, the rest of the world’s best chefs are tackling the waste that goes on in the ocean. Today, René Redzepi, Grant Achatz, Daniel Humm (four stars! Congrats!), Mugaritz’s Andoni Luiz Aduriz, D.O.M.’s Alex Atala, Osteria Francescana’s Massimo Bottura, and almost every other top-20 chef from the World’s 50 Best Restaurants list announced their commitment to addressing world hunger and rebuilding fisheries by serving so-called forage fish — anchovies, sardines, herring, and their ilk — on June 8. So now you know what’s on the tasting menu for World Oceans Day …
Tiny bait fish like these currently account for 37 percent of the fish caught in the ocean, but hardly anybody eats them. Instead, 95 percent get ground into fish meal or used for oil, then mostly fed to other fish and even livestock. Redzepi, Achatz, & Co. hope that by doing something amazingly delicious with anchovies, we normal folk will give the little guys a second thought the next time we crave seafood.
[Oceana]
