Blog Tags: Eating
This is the third in a series of four guest posts by Paul Greenberg, author of the bestselling book, Four Fish: The Future of the Last Wild Food.
One of the more enjoyable things I've done during the Four Fish book tour is to host sustainable seafood dinners at some of America's better restaurants. I've done this at Fork in Philadelphia, Savoy in New York City, Ammo in Los Angeles and most recently at North Pond in Chicago (Blue Hill at Stone Barnes and Lumiere in Boston are upcoming).
At each dinner the chef and I reviewed the principles of eating sustainably from the ocean and then put together a four-course menu. Bruce Sherman at Chicago's North Pond, for example, did a dinner with an oyster/clam/gulf shrimp/spot prawn starter, a seared mackerel intermediate and then main courses of a farmed arctic char and a wild local lake whitefish.
Each course represented a different potential solution: clams, oysters, shrimp and prawns are low trophic level feeders and have relatively small energy demands from the planet. The clams and oysters can be farmed with pretty much no damage to the environment and oyster beds are useful bottom habitat for many wild fish. The mackerel is lower on the food chain and quicker to reproduce than say, bluefin tuna, and still has plenty of omega threes.
- Ocean Roundup: Leatherback Coloration May Play Important Role, UK Sees New Voluntary Seafood Labeling Scheme, and More Posted Wed, September 17, 2014
- Photos: On International Coastal Cleanup Day, Five Ways to Help the Oceans Posted Fri, September 19, 2014
- Ocean Roundup: Australia Releases Great Barrier Reef Management Plan, West Coast Starfish See Hope for Recovery, and More Posted Mon, September 22, 2014
- Oceana Provides Common Hake Recovery Plan to Chilean Government Posted Wed, September 17, 2014
- Ocean Roundup: Gulf of Mexico Sharks are Shrinking, Caribbean Reefs Capable of Being Saved, and More Posted Fri, September 19, 2014