It is my belief that we do not have a fundamental right to pilfer and plunder our natural world, and that what we do have is a fundamental responsibility to do what we can to protect our planet's waters, soils, air, and the diverse wildlife that we share these resources with. The former does not ensure economic prosperity for all; the latter does. When one learns that certain actions have consequences--say, that morning coffee ritual from a business that heavily uses styrofoam cups, a product that simply and effectively trashes the earth--is there not only one ethical and moral thing to do? To start buying coffee from a business that does more for the environment? Change is necessary if we care about all the generations behind us--human and wildlife alike. But change is a complicated thing.

Therein lies the conundrum.

My pledge: to embrace change, and to find solutions to the conundrum.


Wednesday, February 17, 2010

How to Choose Sustainable Fish and Shellfish

A few months ago I completed a comprehensive interactive on-line course in sustainable seafood choices designed by Blue Ocean Institute and Chef's Collaborative for chefs in the restaurant and other large culinary worlds. It never hurts to get refreshed on certain principles!  Keep reading and you'll get some great tips on what to look for and when to look for it!


Seafood watchlists/resources that will help you learn more about sustainable choices:

http://www.seafoodchoices.org/
http://www.gaalliance.org/
http://www.mbayaq.org/
http://www.blueocean.org/
www.edf.org/seafood
http://www.chefscollaborative.org/
http://www.msc.org/

GOOD choices:

Wild finfish and shellfish:

-Sablefish (alternative to Chilean Sea Bass) from well-managed (w-m) Alaskan or Canadian fisheries. Sablefish has mild, soft-textured white flesh with a high fat content;

-Black Sea Bass (alt. to Red Snapper) from w-m mid-Atlantic fisheries. Black Sea Bass has a mild, subtle flavor and a tender, flaky texture;

-Pacific Cod (alt. to Orange Roughy) from w-m deep-sea longline fisheries. Pacific Cod has a sweet, buttery flavor and a meaty texture;

-Hook and line-caught Haddock (alt. to Atlantic Cod). Haddock is a flaky white fish with subtle flavor that adapts easily to many preparations;

-Spot Prawns (local only to the Pacific, unfortunately for us easterners, but if you're ever out on the west coast...!);

-Atlantic Mackerel

Best Management Methods to look for/inquire about with your local fishmonger:

-hook and line
-potting and trapping
-harpooning



Farmed finfish and shellfish:

-Arctic Char (alt. to salmon) from U.S., Canadian and Norway sources.  Ecologically farmed.

-Turbot (alt. to bottom feeders such as flounder and sole) from U.S. sources;

-Tilapia (alt. to various bottom feeders such as hake and sole) from U.S. sources.  Avoid China and Taiwan sources due to pollution and weak management practices.  Tilapia is a vegetarian species, so no wild fish are caught for fishmeal purposes;

-Freshwater Prawns from U.S. sources

-Mussels, oysters, clams


Best Management Methods to look for:

-Closed-system techniques

Don't be intimidated by your food providers.  Look/Ask for info on reproduction rates, population levels and management before buying.  If your source doesn't know, engage them, see if they will be willing to learn and make change with you!  If not, onward to the next source.
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