Ocean-Friendly Sushi
Posted on May 25, 2009 by
I recently ate sushi for the first time, and I love it. (Kind of weird since I’m not a fan of fish in general, but apparently if it’s raw and wrapped in seaweed and rice, I’m on board.) Sushi restaurants are becoming really popular, but the problem is that not everything served in sushi restaurants are eco-friendly.
The five most popular sushi items — salmon, hamachi, shrimp, uangi and tuna — aren’t always ocean friendly. But some chefs in San Francisco have found some creative ways to serve sushi responsibly. For example, they’ll use farmed arctic char instead of salmon, or Canadian black cod in place of eel.
It may not be the same as your favorite roll, but choosing ocean-friendly sushi could help prevent fisheries from crashing in the wake of sushi’s popularity. Besides, what’s the use in eating sushi if you’re not willing to try something new?
I’m glad to hear you discovered the joys of sushi. At the Atlanta Aquarium, they always hand out cards with fish that have been over-fished and I always try to stay away from them. I’d be happy to try arctic char but just have to find a place that serves up that alternative.
My husband and I are huge sushi fans. I confess it is one of those pleasures I don’t often choose to turn a green eye on. I would love to have a list of fish that are considered responsible and sushi quality. Besides char and Canadian cod, do you know of any others?
Umm, I like the cucumbers. And the ginger.
I love sushi, but I do always feel a little guilty eating it. When we buy fish to eat at home, I’m always careful about what kind of fish I buy, but I don’t usually pay attention when it comes to sushi.