Monterey Bay Acquarium’s Seafood Watch comes up from time to time in our postings because it’s an excellent resource. When we found Cooking Up A Story‘s short video about Seafood Watch, its history and purpose, its usefulness in our lives as consumers, we nabbed it.
A few months ago we patted Mashiko’s Sushi Bar on the back for being the first sushi restaurant in Seattle to go sustainable and to adhere to Seafood Watch guidelines. Eating Out, Staying Green. Mashiko’s is a great sushi bar thanks to Chef Hajime, much loved in its neighborhood, and crowded every night of the week. When you finish a meal there a small Seafood Watch pamphlet is delivered along with the bill, meant to show Hajime’s commitment, and to serve as a guide for fish-buying customers.
Thank you Cooking Up A Story. Check out their site which is devoted to their online television series (and blog) about people, food and sustainable living.
By coincidence last night my husband was reading a piece about shrimp in The Best American Science & Nature Writing 2010 (All You Can Eat, by Jim Carrier). We’ve known that affordable shrimp have inundated markets the past few years, large, plump and cheap, and that their production has done great harm to SE Asian coastal waters. Didn’t know how widespread it has become. Thailand, Indonesia, Ecuador, China, Vietnam, Malaysia, Mexico, India, Bangladesh and Guyana – all are farming shrimp in ways that are deeply harmful to both land and sea. People living in these countries are emphatically protesting the environmental degradation, but when some folks are finally making a buck, saving the environment is a hard sell.
Shrimp harvested domestically are a another choice. The Pacific Northwest has prawns from B.C. which you can get some, not all of the time, and for a price. That’s the deal.
A constant balance is required to sustain healthy sea life and presently our oceans and some species of fish are in crisis.
Printable Seafood Watch guides are available online and there’s a Seafood Watch app.