A growing number of chefs turn to so-called trash fish to create sustainable menus

  • by: MICHELE KAYAL , Associated Press
  • Updated: June 14, 2013 - 10:50 AM

Most people have only ever seen a scorpion fish in an aquarium. Unless they dine at Carolina Crossroads Restaurant in Chapel Hill, N.C., where they'll find the spiny, venomous creature on the menu.

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