Recently I learned the definition of bycatch during an assignment for the Statesman.
I went out to Springdale Farm, which is a refreshing green spot in the middle of a mostly concrete area of Austin, and walked in to a Dia Due Supper Club dinner party complete with string music, fancy table settings, well-dressed diners and a seven course menu. Most of the guests sipped on champagne as the sun set over large oak trees. It was lovely.
So what’s the catch? Well, bycatch actually. The menu centered around bycatch – fish caught unintentionally while intending to catch other more desirable fish. (Thanks Wikipedia.) Yep, the menu was made up of trash fish.
There’s no question, though, that these fish dishes were desirable. The chef, Jesse Griffiths, presented a catfish terrine topped with American bowfin caviar; grilled shrimp with tomatoes, seaweed and mint; grilled Almaco Jack with green beans and parsley sauce; grilled Blue Runner with dill cream and potato leek salad; grilled Mangrove Snapper on the half-shelf with peppers, onions and oregano, and squid and corn soup.
It was an incredible feast, though I only got a bite or two left over in the kitchen. Check out the article for recipes and a video about catching bycatch.
Anyway, there were lots of photos to be made during dinner and here are a few:
