Several years ago, I embarrassed Chris at a sushi restaurant when I asked the head sushi chef if the bluefin tuna on the menu was an endangered species. Yes, it was (I really did ask). (Aren’t there like seafood police checking this stuff, I wondered?!)
Since seafood has become increasingly more complex. And I’m sure you’ve seen some of the more recent documentaries detailing the horrors of the industry.
We’re tasked with knowing which varieties are healthy to eat (i.e. low mercury); which aren’t injected with coloring (salmon isn’t always that pink); which avoid bycatch (i.e. dolphins getting caught in nets); and which combo of frozen, fresh, wild, farmed is best?! It’s become almost impossible for a regular grocery shopper—myself included—to make a good decision.
And yes, “good” means something different to us all—sustainable, fresh tasting, healthy, inexpensive, etc. We don’t all need the same set of standards, but we do all need clarity on how to find what we want.
And I know most of us aren’t trying to write a dissertation . . . just enjoy a sushi date night, or a freakin’ fish taco with a little peace of mind, huh?!
We’re getting to the bottom of it with Bay Area beloved Fishmonger Don, creator of “The Bay Area’s Most Sustainable Seafood Delivery, Period”!
Join us in the FOOD LA LA COOKING CLUB for access to the replay of this intimate conversation that clarifies how we can enjoy seafood in a safe, sustainable, and delicious way. And, we’ll round out the experience with two of Don’s coveted seafood recipes, including the dish that put him on the San Francisco map—Don’s famous miso black cod!