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Sustainable Sushi

25 October 2008 by Charles Hamel, 10 Comments

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 [...]

Tags: abalone, albacore tuna, ankoh, Artic char, awabi, california sushi, environment sustainability, fish farms, food industry, food processing food products, freshwater eel, green living, iwana, japan sushi, japanese cuisine, japanese sushi, monkfish, natural food, ocean fishing, over fishing, red snapper, salmon sushi, shiro maguro, sushi fish, sushi in japan, sushi restaurant, sushi restaurants, sushi roll, sushi rolls, sustainability, sustainable, sustainable agriculture, sustainable business, sustainable development, sustainable energy, sustainable environment, sustainable environmental, sustainable fish, sustainable fisheries, sustainable fishing, sustainable food, sustainable food systems, sustainable japanese food, sustainable livelihood, sustainable living, sustainable sushi, tai, tuna fishing, tuna sushi, types of japanese food, unagi

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