Redfish is going from lobster bait to the dinner plate.
Twenty Maine restaurants from Kittery to Bar Harbor put Acadian redfish dishes on their menus in June, and 23 eateries served up menu items with Atlantic mackerel in July as part of an effort to raise public awareness — and demand — for unappreciated seafood species.
Redfish at one time was a popular food fish, but is now best known as a source of lobster bait. Mackerel is popular overseas, but demand is low in the U.S. because Americans tend to shun its strong, oily flavor.
But redfish and mackerel dishes sold well when featured on the menu at The Salt Exchange, an upscale restaurant in Portland, said Charlie Bryon, who owns the restaurant with his wife.
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