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Published on May 1, 2012
Fish not intended for market are caught inadvertently and thrown back into the sea either injured or dead every day all over the world. This fish is known as bycatch. A Slow Fish event with Slow Food Vancouver Island, UVic Ecology Professor, John Volpe and Chef Dan Hayes at The London Chef Cooking School discusses the waste involved and reveals just how delicious this region's bycatch species really are!