Kitchen Catch focuses on a triple bottom line approach, meaning that we consider the economic, social and financial impacts. This means that the fishery population must be healthy, the catch method must cause minimal harm to the ecosystem, and that the fishermen must be paid a fair wage. Our weekly seafood offering typically falls under the 'bycatch' or 'baitfish' name, meaning we utilize seafood that was either going to go to waste, or used as bait in other fisheries. Every week we creatively pair our seafood offering with a recipe and pantry item to increase the accessibility of unique seafood offerings to the public. By creating a better consumer market for 'trashfish' we can be more sustainable and take pressure off of the larger fisheries.