Indeed, and not to mention, depending on the by-catch, the stuff they're throwing away more be more valuable than what they're targeting, pound for pound, in di

Indeed, and not to mention, depending on the by-catch, the stuff they're throwing away more be more valuable than what they're targeting, pound for pound, in different markets. That is to say, just because you're fishing for tuna and pulled up aji doesn't mean you've wasted your time. There is a great market for aji, and to be honest, you'd pay more for it in a sushi restaurant in my town than you would 90% of the meat in a yellow fin. By-catch is becoming a big deal as a general restaurant issue on the gulf coast.[0] A lot of people have been pushing bycatch as delicacies in local restaurants. Just last week, a chef prepared us several courses of bycatch as sashimi or aged, depending on the fish - including scorpionfish and blue runner. I definitely would not have had a better lunch if he brought out tuna and snapper. (And wouldn't have ordered them, either.) [0] - http://www.edibleaustin.com/index.php/food-2/cookingfresh/971-the-total-catch http://www.edibleaustin.com/index.php/food-2/cookingfresh/97...