Sustainability, man, it’s a big ol’ can of worms. But seafood sustainability? Surprisingly, it’s not as complicated as you’d think. And guess what? It’s all on us, the consumers. So, here’s the deal: mix it up in the kitchen, try new seafood like scallops, oysters, mussels, and seaweed. And hey, support local — go for seafood caught or farmed in the good ol’ USA.
So, I did some deep diving for this cookbook with chef Ari Kolender, and man, I talked to a whole bunch of folks. Experts, authors, chefs, you name it. And they all agree on one thing: we’re stuck in a rut with the same fish, over and over. Salmon, shrimp, canned tuna — it’s like a broken record. Time to shake things up, people.
Vertical ocean farming? Yeah, it’s pretty cool. Growing scallops, oysters, mussels, and seaweed together, it’s like a little sustainable ecosystem. And it tastes good too. Like, real good. Plus, it’s good for the environment. Win-win, right?
Buying American seafood? It’s a no-brainer. The U.S. is top-notch at regulating its seafood. But when you look at all that imported stuff, yikes. Human rights violations, overfishing — it’s a mess. So, when you’re at the store, go for the red, white, and blue fish. It might cost a bit more, but it’s worth it.
And hey, I get it. You love your salmon, tuna, and shrimp. But come on, there’s a whole ocean out there. Time to step out of your comfort zone. Change starts with you, my friend. So, mix it up in the kitchen. Get creative.
Oh, and shopping for seafood? LA’s got some great spots. Santa Monica Seafood, Fish King — they’ll set you up with some good stuff. And Wild Local Seafood Co.? They’re the bomb. Catching most of their seafood off the coast, it’s fresh, sustainable, and delicious.
In the end, it’s all about choices. Where you spend your money matters. So, let’s be part of the change in our food system. Dive into new seafood, support local, and cook up a storm. It’s not just about what’s on your plate; it’s about the future we’re building. Let’s make it a good one.
