Tag: bycatch
As the 2016 South by Southwest (SXSW) Festival returns to Austin for the 30th time, the interactive incubator of cutting-edge technologies and digital creativity portion will feature five days of compelling presentations and panels from the brightest minds, including the Gulf Seafood Institute’s Texas Board Member Jim Gossen who will join three other presenters on a panel discussion on seafood by catch.
“Bycatch” – a term for the secondary fish caught on lines and nets set for big, commercial catch like snapper, grouper and shrimp – can be a dirty word in the seafood industry. Tim Doolittle, executive chef at Emeril Lagasse’s Table 10 restaurant in Las Vegas, takes a different view of bycatch.
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