Monterey Bay Aquarium’s Seafood Watch has long helped environmentally minded consumers choose which fishes to eat. Now, it’s pitching in with information about how to prepare them.
Their site now features monthly sustainable-seafood recipes from some of the nation’s leading chefs. January’s culinary delight is "Grilled Oysters with Wasabi and Miso" by David Anderson, the executive chef of Portola Restaurant at the Aquarium. Past recipes have included "Baked Clams with Bacon" from Alex Guarnaschelli, of NYC's Butter Restaurant and the new Food Network show Alex’s Day Off, and "Chicken-Fried Catfish with Green Tartar Sauce and Asian Slaw "by Rick Moonen, the owner of Las Vegas's rm seafood. All of the recipes aim to help home chefs diversify their seafood choices, steer clear of depleted stocks, and eat lower on the ocean food chain. (Pass the mackerel!)
The site also lists more than two dozen chefs who have signed Seafood Watch’s pledge, promising to serve no seafood on the “avoid” list, to use their talents to introduce scrumptious sustainable-seafood dishes, and to publicize their efforts so that others will join them.