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

Florida

August 10, 2015 7:48 AM

Goodbye, mullet waste? Unsexy fish gets a makeover

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