What's the new trend in US restaurants?
Smaller, generally more overlooked fish, such as anchovies, sardines and smelt, are finding themselves more and more on appetizer and entree menus in restaurants, according to Nation's Restaurant News.
The fish are overcoming their oily, smelly, fatty reputation and chefs are beginning to see the perks, of the flavorful, omega-3-packed fish.
According to Dataessential MenuTrends, 21 percent of American restaurant menus feature at least one species of small fish, a two percent increase since four years ago.
They mostly appear at fine-dining establishments, where 36 percent of menus feature one of the fish. Anchovies are the most common type of small fish to appear, at 19 percent of restaurant menus.