Tag: The American Restaurant

Vegas Chef Serves “Bycatch” Gulf Flounder at Emeril Lagasse’s Table 10

Vegas Chef Serves “Bycatch” Gulf Flounder at Emeril Lagasse’s Table 10

“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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