5 Unusual Fish You Didn't Know You'd Love
By Chelsea Morse
Food & Wine
When chef Andrea Reusing opens The Durham, her new restaurant in the forthcoming boutique hotel of the same name in Durham, North Carolina, this spring, she’ll be focusing on North Carolina seafood—which non-coastal parts of the state don’t often see. “We’re two hours from the coast,” she says, “so we’re going to do a lot of seafood that doesn’t make it in off the coast normally. The distribution channels are up by I-95, so everything goes to New York. You guys get our soft-shell crabs sometimes before we get them.” In preparation for opening, Reusing has been developing relationships with fishermen who’ll deliver fresh seafood straight to Durham. Here, she shares five of the fish she’s most excited to serve.
