Recently three conservation groups have published some pamphlets with the subject of sustainable sushi. These are the first ever sustainable guides having to do with sushi. Mackerel is the in fish while octopus is so yesterday, according to the guides. And don’t even think of eating Blue Fin Tuna which has always been the king of sushi and one of my favorites might I add.
The guides list the types of fish in the English and Japanese names, and are categorized in sections that take into consideration the sustainability of the fish itself and the methods of catching them. This is the first time that the sushi industry has been targeted in a sustainability study.
The guides debuted this week at San Francisco’s Tataki, billed as the only “sustainable sushi” eatery in the U.S. Hmmm.. Kind of sounds like a marketing ploy if you ask me, but I digress. One of the contributors of the pocket guides on Sustainable Sushi is sponsoring a weeklong “virtual sushi party” starting Oct. 22. Participants will be asked to take a pocket guide with them while ordering sushi, then log onto Facebook to compare notes.
If you are a frequent sushi eater here are some of the no-no’s according to the sustainable sushi guides. Monkfish (“ankoh”), Red Snapper (“tai”) and Freshwater Eel (“unagi”). Best choices include the U.S. farmed abalone (“awabi”), albacore tuna from the U.S. or Canada (“shiro maguro”) and farmed Arctic Char (“iwana”).
So there you have it, will it make an impact on your choices the next time you visit a sushi bar? I would like to hear your comments and input as to the viability of sustainable sushi. Until next time, take care all.