Blog Tags: Trophic Levels
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: Deep Sea Sediments Act as Microplastic Sinks, Risso’s Dolphins Stranding in High Numbers, and More Posted Thu, December 18, 2014
- Ocean Roundup: Task Force Releases Recommendations on Seafood Fraud, Sea Otters Critical to Healthy Marshes, and More Posted Tue, December 16, 2014
- Video: Drone Captures Amazing Humpback Whale Feeding Event on Camera Posted Thu, December 18, 2014
- Ocean Roundup: UN Urges Mangrove Protection, Warming Pacific Waters Could Unlock Layer of Methane, and More Posted Fri, December 12, 2014
- Presidential Task Force Releases Bold Recommendations for Tackling Seafood Fraud and Illegal Fishing Posted Tue, December 16, 2014