Ren Ostry Trashfish founder.


Los Angeles based business Trashfish is a bi-weekly meal kit that offers less desirable fish species as the key ingredient. The goal is to get subscribers to get a taste for other seafood like sand dabs and market squid instead of popular fish like salmon and tuna.

“We use the word trash fish in a tongue and cheek way. We are taking it back; I much prefer the term under loved seafood.”

Ren Ostry is the owner and director of Trashfish-

 “So seafood deserving of a better consumer market is how we define it. It is fish that people know, fish that people like, but fish that people don’t know how to get their hands on.”  

Ostry says the kit comes with three things, a unique share of seafood, a local pantry item, and a recipe from a local LA chef.

“Our feeling is that a lot of the seafood is fish that people haven’t had the opportunity to play with before. So we present it as a meal kit to get more comfortable with the idea.”

One of the many goals is to keep up with the fast-changing food fads and deliver it to subscribers.

“With the revolution of meal kit eating and direct to consumers foods and getting people comfortable cooking in their kitchens, we want to pair that with what culinary trends are happening. So what seafood is trending and what applications are trending.”

Ostry says her company stands behind the growing trend of traceability.

 

“If we all know where the salmon is coming from and get up charged to read the name of the boat, that’s just not enough. We are still leaving people and fishermen out of that equation. So part of it for me was looking at all the different ways  companies defined sustainability and feeling like the human aspect wasn’t being addressed.”

She is boosting the image of locally caught seafood. For example California market squid.

 “It is exported all over the world and used as bait for other fish. So if we can elevate its culinary application and get people to notice the difference between California market squid and Atlantic Longfin squid on a plate that is going directly and quickly change what is happening on our docks.”

Ostry hopes Trashfish will inspire other fishing communities to find better use of local unloved fish.


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