Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time, the definitive guide to sustainable sushi, was written by Casson Trenor, alum of the International Environmental Policy Program at the Monterey Institute.
What I particularly like about this volume is that Casson outlines vegetarian alternatives to fish at the end of the book, since as he freely admits, not eating fish is one of the best ways to protect the oceans.
Casson is not only spreading the printed word, but also walking the walk by putting all of his knowledge into practice at his new sushi and sake bar Tataki Sushi in San Francisco— the world’s first sustainable sushi restaurant. It has garnered rave reviews and has been nominated for the city’s No. 1 sushi restaurant. He is constantly updating the menu to keep pace with developments in science, policy, and business practices.
And for anyone who can make it to Monterey, Calif. on Feb. 19, Casson along with Kim McCoy of Seashepherd (and the star of the show Whale Wars), Stanford PhD student Dane Klinger, and myself will be participating in a debate entitled, "Seafood sustainability: Is it real and is it enough?" Info here.
Where the Sahara meets the Atlantic
“Acid Test” documentary on ocean acidification premieres tonight
Comments
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PermieWriter Posted 5:11 pm
03 Feb 2009
For rolls, tempura veggies can also take the place of the ubiquitous (and overfished) tempura shrimp. Tempura green beans have a nice, substantial texture (make sure you de-string as much as possible before dipping and frying). While you're tempura-ing, make sure you do a few green onions. Slice the root end off so that the end is still a little solid, then run a pin through the greens. In the oil the greens will fan out. It's like eating onion-flavored air.
Eat what you grow, grow what you eat
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Sam Wells Posted 3:27 am
04 Feb 2009
But I guess I was expecting to read how some "sustainable" fish species could be used to make real sushi - from raw fish meat. The main idea is to get people off of bluefin tuna, which is high in mercury anyway. Some chefs are working with species such as the lowly, despised King Mackerel and doing quite well with it. Alaskan Pollock egg roe makes a fine sushi ingredient - a sustainable fish and why throw away all that good stuff? Infested with sea urchins? They also are delectable.
Putting things in balance is what I believe in - I don't need a quarter or half a pound of fish meat, just a few bites and fill up on the veggies and fillers like rice and grain and soup. As my Oriental friends sometimes say, "you Americans very funny peoples!"
-sammie
Onward through the fog
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Jason D Scorse Posted 8:08 am
04 Feb 2009
PermieWriter- couldn't agree more- I always put suateed shitakes in sushi, plus smoked tofu, sundried tomatoes, avocado, and other good stuff....
We need to focus on the root causes of problems.
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