Why chefs are confused about what fish they can serve
‘Sustainability’ has many guises: lists, diner questions, legal restrictions...
By Jane Dornbusch
|
Globe Correspondent
February 29, 2012
If you want to see Boston chefs get hot under the collar, throw their hands up in confusion, or sigh in resignation, just ask them about seafood sustainability.
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It _is_ hard to sort through. What we've settled on for our house is that we buy and eat only small common fish such as sardines, smelts, and bluefish. Occasional wild salmon - farmed salmon cause numerous problems for wild salmon populations.
I hope restaurateurs think long and hard before "selling the bejesus out of" such endangered animals as bluefin tuna. My understanding is that they are highly endangered. Somewhere, someone is also "selling the bejesus out of" black rhino horn....
Thanks very much for posting the New England Aquarium list. There are numerous good options there. The difficulty in practice is that, even if the source is labelled, the fishing technique often isn't. I will keep asking, however.
Comments
It _is_ hard to sort through. What we've settled on for our house is that we buy and eat only small common fish such as sardines, smelts, and bluefish. Occasional wild salmon - farmed salmon cause numerous problems for wild salmon populations. I hope restaurateurs think long and hard before "selling the bejesus out of" such endangered animals as bluefin tuna. My understanding is that they are highly endangered. Somewhere, someone is also "selling the bejesus out of" black rhino horn....
Thanks very much for posting the New England Aquarium list. There are numerous good options there. The difficulty in practice is that, even if the source is labelled, the fishing technique often isn't. I will keep asking, however.