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  • Cooking Up Sustainable Seafood — Part 2

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    Three Kendall culinary students, Roma Patel, Si Wei and Yiming Feng set up in the Oceans Gallery and showed aquarium guests how to cook up a tasty Alaskan pink salmon filet. 

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  • Ruby Trout with Avocado and Arugula Fettuccine

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    A weekend back home would not be complete without a home-cooked meal and a side of strong Armenian opinions. “This is the best fish I’ve had in years!” my mom exclaimed as she unwrapped orange-fleshed fillets from their white parchment paper on the kitchen counter, my dad nodding quietly in agreement.

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  • 'Trash Fish' Dinner at Big Jones

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    This past Monday, Shedd’s Right Bite team took part in Chef’s Collaborative second annual Trash Fish Dinner hosted by our Right Bite restaurant partner Big Jones. “Trash fish” is a common term for any seafood that is underutilized, caught as bycatch, or that is considered by some to be undesirable.

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  • May Fish of the Month: Wild Alaska Pink Salmon

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    Wild Alaska salmon is on Right Bite's "best choice" list for sustainable seafood because it's abundant, well-managed and caught in environmentally-friendly ways.

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  • April Fish of the Month: Lake Whitefish

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    Shedd Aquarium’s Right Bite program works to educate seafood lovers on the importance of choosing seafood that was caught or farmed using environmentally friendly practices. This month we're highlighting the Right Bite "good alternative" lake whitefish.

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