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.
- On World Food Day, A Look at Six of The Most Commonly Mislabeled Seafood Options Posted Thu, October 16, 2014
- Ocean Roundup: Lionfish Being Fed to Reef Sharks, New Polymer Could Reduce Shark Bycatch, and More Posted Mon, October 20, 2014
- Ocean Roundup: Sea Otter Teeth Stronger than Human’s, Sri Lanka May Face International Fishing Ban, and More Posted Wed, October 15, 2014
- Celebrate National Seafood Month with This Sustainable Recipe: Wild Salmon with Spinach Posted Thu, October 16, 2014
- Photos, Video: Oceana Wraps Up Canary Islands Expedition after Discovering Vast Biodiversity Posted Mon, October 20, 2014