GREEN FISH?

There's an interest for chefs and cooks to start using n underused species called 'green fish'. Sometimes it's called 'bycatch' because fisherman do not go out specifically looking for them, they just et caught in the process. Some types of green fish are called sheepshead, tripletail, amberjack, wreckfish( that could fit nicely into a themed dinner! ) and scorpion ( could be nice during November!) and even sardines are are getting a makeover. Americans are often open to trying new kinds of fish, they just need the introduction chefs can provide. The consumer still needs to know the reputation of the provider, should do some research and cope with seasonal swings. Some sites good for checking out these fish are: seafoodwatch.org;blueocean.org;www.nmfs.noaa.gov/fishwatch.
In the Chicago area, I often visit a store just to see what's new- they have so many fish varieties, I'm on my way back to check them out as now, the names might be more familiar. Here is a picture of the fish but my camera couldn't capture the ( at least) 32 varieties