Wanted: Sustainable Sushi

Seafood chefs around the U.S. are paying a lot more attention to sustainability and the environment these days, but one group of fish-wielding chefs has yet to jump on the bandwagon: sushi chefs. Considering the vast quantities of tuna, salmon, shrimp, eel, and other creatures from the sea that Americans gobble down in the form of sushi, this is a major omission. What's worse, the global sushi trade relies heavily on fishing and farming methods that damage ecosystems and leave particularly massive carbon footprints.

Activists and consumers are starting to take note. Last month, two New York City teenagers became minor celebrities when they exposed the false labeling of fish at Manhattan sushi restaurants for a science project. And just last week, Greenpeace activists exposed the sale of unlabeled Atlantic bluefin tuna at one of the London eateries of sushi superstar Nobu Matsuhisa--a problem because there is growing evidence that the fish are endangered. Melissa Kogut, executive director of the nonprofit Chefs Collaborative in Boston, talks with restaurateurs around the country to help them make more sustainable purchasing decisions, but she has yet to encounter sushi chefs who are proactive on the issue. "It's crucial that more sushi industry folks have ocean-friendly seafood on their radar," she told me.

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Comments

[aquaken]

05:17 PM on 09/25/2008

Starting October 22, it will be simple for sushi lovers and chefs to choose sustainable seafood. That's when the Monterey Bay Aquarium's Seafood Watch program, as well as similar initiatives by the Blue Ocean Institute and Environmental Defense Fund, will release consumer pocket guides for the most popular sushi items on the menu. (The sushi guides will be available online, too). They'll list Best Choices as well as species to Avoid so folks can enjoy their meal in ways that don't threaten ocean wildlife or marine ecosystems. Check it out at www.seafoodwatch.org, www.blueocean.org and www.edf.org. -- Ken Peterson, Monterey Bay Aquarium

[bluprojekt]

12:34 PM on 09/18/2008

I'm a sushi fanatic and when I found this - I felt much better - although the shipping of the fish is still not environmentally green at the present time.

But for those who are looking for premium sushi-quality fish that's completely eco-friendly, open ocean grown, and sustainably raised from hatch to harvest, for the ultimate in purity and consistent availability - check out Kona-blue - http://www.kona-blue.com/

"Now Go Away or I Will Taunt You a Second Time."

[Sumocat]

01:33 PM on 09/17/2008

Glad to see others are noticing the seafood sustainability problem. I'm currently on a seafood boycott scheduled to last 50 years or until we have sustainable, non-polluting, open-water aquaculture. Hoping the latter comes first.

[1sunnyday]

02:09 PM on 09/18/2008

I’m wondering what other people think. I’ve been doing some research on healthy eating and low carb diets in particular and came up with this one site called OpposingViews.com where there are debates by experts on various subjects. There is one debate called: “Are Low Carb Diets Healthy?”.

I like the idea that these people are experts in their fields, but this one guy says something that gives me pause. He says something to the effect that eating whole plant foods is associated with having good health but diets high in animal protein and fats are not. He also says that in a global sense, a sustained low carbohydrate diet which comes mainly from animal foods creates significant challenges for the planet and also other health issues for people such as antibiotic resistance.”

What do you think he means when he says that a diet which comes primarily from animal proteins is bad for the planet? That’s the first time I ever heard that. If you have time, take a look and let me know what you think by posting your comment. Thanks! http://www.opposingviews.com/questions/are-low-carb-diets-healthy

[sustainable]

09:09 PM on 09/18/2008

Animal protein is at the top of the food chain most people around the world can't afford to eat it, even occasionally.

Remember 17 Century France where the leader wished the peasants could have "a chicken in his pot every Sunday."

Carbs were the things you ate when there was nothing better around. Same thing today, except more people.

[begreennow]

11:43 PM on 09/16/2008

Its time to come up with an alternative to those plastic and foam plastic trays
used for sushi....the industry seems to be growing with all the sushi in supermarkets,
but more and more plastic is going into landfills.

[mouselion]

06:53 PM on 09/16/2008

Try some nori rolls made with pickled daikon, shitakes and carrots with sushi rice -- nothing better.

Low on cash and want a good burger? Mashed azuki beans, rice flour, chopped onions and cajun seasoning. Pat 'em up and fry in some extra virgin olive oil along with some home fries... mmm.

Tonight -- rotini pasta, and veggie tomato sauce (sauteed garlic, onion, basil, broccoli, mushrooms and carrots) -- simple, but very good.

Give the seas a rest.

[MrWampler]

11:26 PM on 09/16/2008

A simple fat avocado roll is pure heaven.

[tililek]

05:57 PM on 09/16/2008

suchi has a certain cashe that makes people think they must have it - but why would anyone want to eat something that people play with as they fashion it, it's like eating mud pies.