In the basement of the posh Inn by The Sea, executive chef Mitchell Kaldrovich conducts a fish fry.
He fillets a piece of white fish in a skillet as flames shoot up all around. The “nice, flakey fish” turns a golden brown and the chef plates it on a bed of quinoa tabbouleh with an artistic dash of yogurt lime sauce.
Moments later, as diners at Sea Glass restaurant overlooking the Atlantic Ocean delve into this succulent pollock entree, they nurture themselves and at the same time help sustain a healthy seafood ecology.
Read more: Bangor Daily News
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