Super Seven Sustainable Seafood Picks-2011

It’s World Oceans Day again, and, wow, has the world’s fish been in the spotlight in the past year or what? This time last year, the Deepwater Horizon oil spill was still oozing across the Gulf of Mexico. And it seems there’s news every day about a threatened wild fish or some irresponsibly cultivated farmed fish. What’s a conscientious fish-lover looking for sustainable seafood to do?

2011-sustainable-seafood-picksTo make those choices easier, Lia introduced NOURISH Evolution’s Super Sustainable Seafood Picks in 2009. We’ve updated that list each year with some new entries. Our criteria are simple: A fish must be raised or caught in an environmentally sound manner, safe to eat, widely available and easy to identify. We cross-check our selections with the Monterey Bay Aquarium’s SeafoodWatch, Blue Ocean Institute’s Seafood Guide and the Environmental Defense Fund’s Seafood Selector.

Our selections have remained pretty consistent, though there have some changes. For example, this year, we knocked tilapia off our list of faves. Why? The fish is still an environmental darling – when it’s cultivated in recirculating tanks. But a recent New York Times story revealed that intense demand for the fish has lead to some questionable products on the market. Tilapia cultivated in the U.S. is still a “best choice,” but less than 5% of the tilapia on the market is from here. Much, but not all, tilapia from Central America is OK, and lots of it comes from China, which is definitely a no-no (a new Food & Drug Administration report uncovers serious concerns about contamination in China’s fish farms).

All that makes shopping for truly sustainable tilapia a bigger project than a busy shopper might want. (If you’re a fan of tilapia, try widely available U.S.-raised catfish instead.)

View from the Bay. Watch this video to discover how easy it is to cook mussels — and what you should ask the folks at the fish counter.

Drum roll, please, here are NOURISH Evolution’s Super Seven Sustainable Seafood Picks for 2011:

Barramundi. A common fish in Australia, barramundi is now being farmed sustainably both here in the U.S. and in Southeast Asia. Since they are a fast-growing fish, they’re a great choice for aquaculture.

Farmed Clams, Mussels, Bay Scallops, and Oysters. These bivalve mollusks leave their environment even cleaner than when they arrive because they filter particulates from the water. Even better, farmed versions of these mollusks from anywhere in the world are considered environmentally sound.

Alaskan Pacific Cod. Moist, lean, tender, and mild–if you crave cod these days, make sure it’s from Alaska, which has the most sustainable supply. It’s also marketed as Alaska cod, true cod, gray cod or simply as “cod” (like its less-sustainable cousin, Atlantic cod, so you’ll have to quiz the fishmonger). Pacific Halibut is another great alternative.

Sablefish (Black Cod). This omega-3 fatty acid-rich fish is prized for its velvety, buttery texture. Sablefish is neither cod nor butterfish, though it resembles both and may be labeled black cod, Alaska cod (just like Pacific cod, so be sure to ask the fishmonger if it’s really sablefish) or butterfish. Sablefish from Alaska or British Columbia is the most sustainable choice; Alaksan wild salmon also works well in many recipes calling for sablefish.

Alaskan Wild Salmon. Alaska’s wild salmon is a model of fishery management, so it’s abundant and widely available (fresh when it’s in season in summer and frozen year-round). We also think wild salmon has superior flavor and texture to its farmed cousins. If you can’t find Alaskan wild salmon, try sablefish or Arctic char.

Arctic Char. This is actually a member of the salmon family. In the U.S. and other parts of the world, it’s being raised in sustainable environments. It’s a delicious everyday alternative to salmon.

Herring/Sardines. Sardines are a type of herring, a small, fast-growing fish caught in purse seines with minimal bycatch and habitat damage. You’ll typically find them in cans or jars, often smoked or pickled, although fresh whole sardines are increasingly available, too, and are delicious grilled or broiled.

Certainly, these aren’t the only sustainable seafood, just seven of our favorites. When it comes to selecting other types of fish, here are few simple guidelines:

  • Skip supercheap fish. This advice comes from Mark Kurlansky’s new book, World Without Fish (Workman), a cautionary tale written for his young daughter and other kids. “Cheap fish has usually been caught in careless ways,” he warns. Likewise, cheap farmed fish may be the result of sloppy aquaculture practices.
  • Beware of the hot “new” fish. High demand often leads to overfishing, says Kurlansky. Orange roughy and Chilean seabass are just two examples of fish that high demand has pushed onto everyone’s “avoid” list.
  • Eat a variety of fish. We all have our favorites, and it’s easy to get into a rut (Lord knows, we love Alaskan wild salmon in our household). To avoid overtaxing any particular fish stock, make a point of expanding your seafood repertoire to eat a range of fish, from big carnivores like salmon down to sardines and other abundant choices lower on the food chain.
  • Shop at stores that support sustainable seafood. If you have a local fishmonger who’s knowledgeable about sustainable choices, that’s great. For guidance shopping at larger retailers, check out Greenpeace USA’s Supermarket Scorecard to see how your favorite store stacks up.

Why It’s a Good Idea to Smoke Your Own Fish

Uh, oh, the FDA is recalling Haifa Smoked Fish, due to potential Listeria monocytogenes contamination. Consumers most likely to be affected are those who bought the company’s smoked fish in greater New York, New Jersey and Illinios. Oy!

If you love smoked fish (and who doesn’t), fire up the grill and smoke it yourself. It’s easy, and we tell you how in our recipes for Hot-Smoked Sablefish and Hot-Smoked Arctic Char with Mixed Greens and Golden Beets. Even better, the fish will be sustainably sourced.

Where there’s smoke, there’s flavor!

NOURISH Evolution Serves Up a Taste of Sonoma

Serving food to 2,500 hungry people is lots of fun–especially if you do it on a perfect September Saturday in the heart of Northern California’s Wine Country. That’s what we did at last weekend’s Taste of Sonoma at the historic MacMurray Ranch in Healdsburg. The sell-out crowd came to spend the day sipping Sonoma County’s best wines, watching chef demonstrations and sampling tasty treats.

Healdsburg is Lia’s home turf, so of course NOURISH Evolution Partnership Director Mary Beth Burner and I gussied up to join the fun (that’s us with Lia in the lower right-hand photo).

We spent two days cooking up Corn & Quinoa Pasta Salad, Asian Pesto and Hot-Smoked Sablefish (the recipe is below). People relished tasting new-to-them foods, such as quinoa and Jovial einkorn whole grain pasta (it’s rolling out at Whole Foods nationwide in coming months) or the zippy pesto with Asian flare.

“I love this sablefish!” said one new fan. “I’m sick of salmon, it’s nice to have something new.”

“This is food I live for,” raved another.

Hungry festival-goers gobbled it up, and lots of peeps came back for seconds–with friends in tow. Many lined up to watch Lia demo the pasta salad, pesto and our Sauteed Sablefish Ginger-Soy Glaze. She also demonstrated a cumin-crusted grilled scallop recipe at the Alaska Seafood station.

The most fun for us was meeting NOURISH Evolution fans in person and making lots of new friends. If we didn’t see you there, you can enjoy your own Taste of Sonoma with the recipes on our site (they’re exactly what we served on Saturday). And we hope to see you at next year’s event. It’s a delightful way to spend your Labor Day weekend!

Hot-Smoked Sablefish (Black Cod)

Wild-caught sablefish (a k a black cod, Alaska cod, butterfish) from Alaska is a fatty, mild-flavored fish with luscious, buttery texture. It’s an ideal candidate for smoking. If your fillet is long, cut it in half so you can pull the thinner tail end, which will cook more quickly, off the grill when it’s done. If you can’t find sablefish, use wild Alaskan salmon instead. Your choice of wood will influence the taste. For more pronounced smoky flavor, use hickory. For subtle smokiness, use applewood. Serve atop crackers, flaked over a tossed green salad or with bagels and cream cheese (with capers, of course).

hot-smoked-sablefish-black-cod

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VIDEO: Sourcing Sustainable Seafood

Lia talks with Spencer and Janelle about sourcing sustainable seafood (and cooks up our tasty Curried Mussels) on ABC’s View from the Bay. Watch this video to discover how easy it is to cook mussels — and what you should ask the folks at the fish counter.

Super Seven Sustainable Seafood Picks-2010

It’s World Oceans Day, which spotlights the health of our waters. As a consumer, I know the best thing I can do is make sustainable seafood choices. That’s not always easy, because few foods are as confusing to buy these days as fish. If it’s wild-caught, is it being overfished? If it’s farmed, is it causing environmental problems? You could spend hours at the fish counter, reading labels and grilling the fishmonger, and still walk away bewildered. Many fish go by several names, which adds to the confusion.

sustainable-seafood-picks-2010To make those choices easier, Lia introduced NOURISH Evolution’s Super Sustainable Seafood Picks last year. Those choices still are smart, and we’ve updated the list this year with some new entries. Our criteria are simple: A fish must be raised or caught in an environmentally sound manner, safe to eat, widely available, and easy to identify. We cross-checked our selections with the Monterey Bay Aquarium’s SeafoodWatch, Blue Ocean Institute’s Seafood Guide, and the Environmental Defense Fund’s Seafood Selector.

Tilapia. The ancient Egyptians farmed tilapia and this freshwater fish is still an aquaculture superstar, especially when it’s cultivated in the U.S. in recirculating tanks with minimal risk of pollution or escaped fish. Little fish oil or fishmeal is required for feed, so tilapia is easy on resources, which makes it affordable too.

Farmed Clams, Mussels, Bay Scallops, and Oysters. These bivalve mollusks leave their environment even cleaner than when they arrive because they filter particulates from the water. Even better, farmed versions of these mollusks from anywhere in the world are considered environmentally sound.

Alaskan Pacific Cod. Moist, lean, tender, and mild–if you crave cod these days, make sure it’s from Alaska, which has the most sustainable supply. It’s also marketed as Alaska cod, true cod, gray cod, or simply as “cod” (like its less-sustainable cousin, Atlantic cod).

Sablefish. This omega-3 fatty acid-rich fish is new to home cooks, who relish its velvety, buttery texture. Sablefish is neither cod nor butterfish, though it resembles both and may be labeled black cod, Alaska cod (just like Pacific cod, so be sure to ask the fishmonger if it’s really sablefish) or butterfish. Sablefish from Alaska or British Columbia is the most sustainable choice; wild Alaksan salmon also works well in many recipes calling for sablefish.

Alaskan Wild Salmon. Alaska’s salmon is a model of fishery management, so it’s abundant and widely available (fresh when it’s in season in summer and frozen year-round). We also think wild salmon has superior flavor and texture to its farmed cousins. If you can’t find wild Alaskan salmon, try sablefish.

Herring/Sardines. Sardines are a type of herring, a small, fast-growing fish caught in purse seines with minimal bycatch and habitat damage. You’ll typically find them in cans or jars, often smoked or pickled, although fresh whole sardines are increasingly available, too and are delicious grilled or broiled.

Mahimahi. If you love grouper and red snapper–both turn up on “don’t eat” lists–order domestically caught (including Hawaii) mahi mahi instead. This is a fast-maturing fish that’s lean and firm-textured, yet moist and may be labeled dorado or dolphinfish (although it’s unrelated to dolphins).

The state of the oceans seems daunting right now, but simply making smart seafood choices like those above are a powerful way to help preserve them for years to come. What you eat really does matter.

Alison Ashton thumbnail

A longtime editor, writer, and recipe developer, Alison Ashton is a Cordon Bleu-trained chef and the Editorial Director for NOURISH Evolution. She has worked as a features editor for a national wire service and as senior food editor for a top food magazine. Her work has appeared in Cooking Light, Vegetarian Times, and Natural Health as well as on her blog, Eat Cheap, Eat Well, Eat Up.


Sauteed Sablefish with Ginger-Soy Glaze

Look for wild-caught sablefish (a k a black cod, Alaska cod, butterfish) from Alaska or British Columbia. It’s a fatty, mild-flavored fish with luscious, buttery texture (if you can’t find sablefish, use wild Alaskan salmon instead). Sablefish is delicate, so use a thin, stiff spatula to turn the fish. If the skin sticks to the pan, no worries; just use the spatula to lift the fish and leave the skin behind.

sauteed-sablefish-black-cod-soy-ginger-glaze

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