Sustainable seafood is one of the big buzzwords in food these days. And it is important: So many of our most popular fish are close to being overfished. The trick is expanding our palates, finding fish that we aren’t already loving to death.
But finding alternatives is daunting – most of us didn’t grow up with great markets, so the range of fish we know is limited. Still, there are great fish out there. So I put the question to a panel of seafood experts at Saturday morning’s “Field to Fork” segment of the Taste: What one fish would you want to put in people’s hands that is both sustainable and delicious?
Lisa Hogan, a vice president of Santa Monica Seafood – one of the leading seafood wholesalers on the West Coast – chose Santa Barbara spot prawns. They’re trapped off the Southern California coast and sold live from tanks. “They are so sweet and so delicious,” she said. “I guarantee you that once you taste these, you’ll never go back to farmed tiger or white shrimp again. They’re just amazing.”
The Monterey Bay Aquarium’s Sheila Bowman, who manages their wildly successful Seafood Watch program, chose Pacific rockfish. “If it’s line-caught, not netted, it’s sustainable,” she said. “And as far as I’m concerned, it’s a fish that can do no wrong. It’s so delicious.”
She also offered a second choice: sturgeon. “We’ve got a growing caviar industry, and we all love that,” she said. “But you know these beautiful fish that the caviar comes from are often literally going into the garbage. They’ve got a great meaty texture, like swordfish.”
Michael Cimarusti, chef at Providence, one of the nation’s finest seafood restaurants, made what might be to some a surprising recommendation: salmon. But not just any salmon.
“Pacific salmon, wild salmon, is such an amazing fish, but we take it for granted,” he said. “It is one of the best fish that we have, but I think people’s minds have been polluted by all of the farm-raised salmon. I guarantee you that if you taste them side by side, there’s no comparison. I beg you to give it
For me? I’d have to go with Pacific sardines. And when I said that, everyone on the panel nodded their heads. “That’s the fish that almost never leaves the kitchen,” said Bowman, “because the chefs keep it for themselves.” a chance.”
Grill or broil them, serve with a chopped tomato raw salsa, and you’ll want to do the same thing.
I was not going to brag but …. had to … Pacific NW is the best in Seafood … period ~~ Nativegrl77
Times are changing for mussels
By Nicki Holmyard
In the past five years, turnover and volume sales of Scottish Shellfish Marketing Group members’ mussels have increased significantly, resulting in a new state-of-the-art production facility.
Thousands of sharks, rays, billfish, and other animals die needlessly every year at the hands of the tuna industry.1
The industry cuts corners out on the water by employing fishing methods that are absolutely barbaric. Among these methods, fish aggregating devices (FADs) are one of the worst.
FADs are basically floating objects left out on the water. They attract all sorts of things, including sharks, and when the ship returns it scoops up everything around the FAD with a net.2 Hardly anything survives and they simply toss everything other than tuna-live or dead- back into the ocean.
That’s no way to do business. We have a plan to save these sharks and all the other marine life that gets trapped in FADs, but we have to act now while we have the canned tuna industry’s attention.
To do that we urgently need your financial support to increase the public outcry against deadly tuna fishing methods to convince the industry to listen to consumers and move to sustainable practices. Please make a donation today and help us save the oceans and our environment.
We have already gotten the industry’s attention with our animated video, and more than 50,000 of you have signed on to a letter demanding that one tuna industry giant, Chicken of the Sea, reform their destructive fishing practices. Their response has been to go on the attack using an expensive PR agency to discredit Greenpeace and people like you who care about the oceans.
We’re not going to let the personal attacks and PR spin cover up the truth.
Help us fight back! We need to raise $60,000 by September 15th. This cannot wait, we must continue to pressure the tuna industry while we have their attention. Please make a donation today and help us save the oceans.
The United States is the largest market for canned tuna in the world. And while we will continue to work with retailers to make a commitment to sustainable tuna, we will also kick off a publicly visible campaign to garner media attention and further our research of canned tuna products. With your help, we can change the industry and save these critical species before it’s too late.
You know it’s possible. We’ve been fighting together to protect our oceans for years and have been winning. The tuna industries’ lies and PR campaigns aren’t going to stop us from doing the right thing.
Thank you for all your support,
Senior Markets Campaigner
1. D. Bromhead et al, Review of the impact of fish aggregating devices (FADs) on tuna fisheries. Australian Department of Agriculture, Fisheries and Forestry, 2003
2. Jessica Kondel and Jeremy Rusin, Report of the 2nd Workshop on Bycatch Reduction in the ETP Purse-Seine Fishery, May 2007