It is possible to be both a meat-eater and a conscious citizen of animal rights and dignity. Many of us who eat meat don’t necessarily condone the mistreatment of animals or the wasting of an animal that has been killed.
This is why using as many parts of an animal to make food is not only admirable, but also adventurous. Check out his article to learn about an ingenious chef who learned how to make food and art out of unfavorable cuts of salmon.
Read the full article here: http://nrn.com/seafood-trends/chefs-find-uses-cuts-wild-salmon
