Sustainable Seafood Resources
Sushi was once seen as an up and coming fad, that like many others, would eventually fade away. Instead, the popularity of sushi has continued to grow. The cuisine can be seen on menus across the nation, in grocery stores, specialty food markets and even gas stations. Sushi can be found nearly anywhere and sushi influenced dishes can be found in applications that are completely separate from Japanese cuisine.
For fans, this is a wonderful convenience. But it is also one that comes with a price. Due to demand for seafood, there are many practices used today that are not ocean-friendly. It would be to our advantage as a collective group of sushi lovers to learn more about eating and requesting sustainable sushi options at the sushi bar. Our choices affect the future availability of seafood species as well as have an impact on our environment.
Over the past few years, I have been eliminating trouble seafood from my sushi making practice. I consider it extremely important to pledge not to eat or prepare seafood that is not sustainable. This may involve avoiding some sushi favorites such as bluefin tuna, freshwater eel and hamachi, but you may be presently surprised to find some new favorites. Items that you may not have previously considered eating often have interesting textures and flavors that work quite well in sushi applications. And doesn’t it always feel great to do the right thing?
Check out my favorite sustainable seafood resources.