Erik Walker, the research and development chef at the Anna Maria Island Sandbar Restaurant, fillets mullet caught locally. The restaurant’s owner, Ed Chiles, is part of a group developing a plan to eliminate mullet waste and popularize it as a food.
Erik Walker, the research and development chef at the Anna Maria Island Sandbar Restaurant, fillets mullet caught locally. The restaurant’s owner, Ed Chiles, is part of a group developing a plan to eliminate mullet waste and popularize it as a food. Dirk Shadd Tampa Bay Times
Erik Walker, the research and development chef at the Anna Maria Island Sandbar Restaurant, fillets mullet caught locally. The restaurant’s owner, Ed Chiles, is part of a group developing a plan to eliminate mullet waste and popularize it as a food. Dirk Shadd Tampa Bay Times

Goodbye, mullet waste? Unsexy fish gets a makeover

August 10, 2015 07:48 AM

UPDATED August 10, 2015 07:50 AM

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