What's For Dinner?

Tonight's Guest: Brett Tolley For many yearrs fish have been marketed by industrial scale fish producers to make a relative few species familiar and popular. Other species have been so invisible to consumers that even fishermen have called them "trash fish". Now local food and fishing advocates and the Chef's collaborative are featuring them in community supported fisheries and restaurant menus, and locally available species like sand dabs - each region has its equivalents - are becoming more well known. Brett Tolley, organizer for the Northwest Atlantic Marine Alliance and son of a fisherman, explains how the trash fish concept helped cause other species to be overfished and describes names that have been tried in this rebranding effort.