Head to the supermarket fish counter, and chances are the cod on display has traveled a very long way to get there. That’s because New England cod is essentially off limits, so the local industry is facing a difficult decision: evolve or fade away.

Henrietta's Table chef Peter Davis and Boston Fisheries Foundation founder Chris Basile discussed how tasty "trash fish" can be. Here are some recipes to try: 

Chef Rich Garcia's Trash Fish Minestrone Soup

Local Pollock with Bacon & Seaweed Consommé