More than a dozen fish species, more than a dozen diverse preparations--all both delicious and sustainable.

At Hook, Chef Barton Seaver took an unconventional approach with barramundi, a mild, sweet, delicate-textured fish. The recipe starts with lemons and oranges that are sliced very thin, soaked in saltwater, dusted in flour and deep-fried into citrusy chips for a garnish. The chips left over from the previous day are ground up and used to make unconventional breading for deep-fried barramundi. “Rather than adding lemon zest to breadcrumbs, we get a crispy, citrus crust this way,” Seaver says. “It’s a wonderful texture, not at all symmetrical. It kind of looks like panko.”