Saturday, July 10, 2010

Sustainable Seafood Choices

I've been dealing with brain chatter since posting the Encrusted Cod recipe, and for several reasons. But rather than go into a rant about the various potential issues surrounding Cod, I'm going to post additional information (I posted a couple of links under the Encrusted Cod recipe) on ways you can make smart choices when purchasing seafood.

Here are a few of my favorite sustainable seafood pocket guides, but first just one quick point worth mentioning- there's a lot of info packed onto these types of 'pocket guides', so keep in mind that complicated information has been somewhat simplified for the sake of the consumer.  Please take time to understand the issues! 

Monterey Bay Aquarium's Seafood Watch program provides ALL KINDS of pocket guides!  Choose one for your region!

Environmental Defense Fund's Oceans program has a Seafood Selector pocket guide that is easy to read at a glance.  Print  your own copy here.

I also appreciate Blue Ocean Institute's Seafood program. Their Seafood Guide (image file is HUGE, so I used their site logo only) can be downloaded for printing. You can opt for their online guide, or request free pocket guides by mail, or utilize their iPhone service called 'FishPhone' (text messaging for all other cell users).  Visit their website today!

Lastly, last fall I completed the online Green Chefs, Blue Ocean sustainable seafood training program (~2 hours). It's still available for free, but word is it won't be for much longer. I highly recommend it; I learned several new things about fish/shellfish farming, but more importantly learned how to effectively promote sustainable seafood.

Thursday, July 8, 2010

Fish Gone Mad... Madhouse, That Is!

My twice-a-year Potato Chip Encrusted Dayboat Cod
For 2lbs of fresh, local, sustainably harvested* white fish fillets (serves 4 hungry adults), finely crush three healthy handfuls of your favorite potato chip (at the moment ours happens to be Madhouse Munchies' Sea Salted from VT) and add to a handful of panko crumbs (aim for a 2-to-1 ratio by weight).  Add a Tbsp or two of melted butter--not too much, as the chips provide some fat--and whatever herbs you like with fish.  I used a blend of dried tarragon and dill, and minced fresh lemon-thyme.