1. Redfish
It is surprising to some that this popular Southern fish, which is likened to red snapper, is considered a trash fish. Some fishermen and chefs shy away from them because, with their large head, the yield is as good as other fish. However, redfish is mild, flaky and affordable, said Kyle Mendenhall, executive chef of The Kitchen restaurant group in Boulder, Colo. Prepare the fish simply sautéed, with the skin side down to get crisp it, or fry the fish to serve as entrees or in sandwiches, Mendenhall said.
