For starters, I should be eating only sustainable fish and seafood, and in turn, should be developing more recipes to share with you that put tasty sustainable heroes at the centre of the plate. I’ve also put the Chatelaine test kitchen on notice, and going ahead we’re going to develop dishes using responsibly sourced fish and seafood products as much as possible.
I’ve been a longtime admirer of the cause. Having an Unsung Heroes dinner with David Suzuki a few years back was a great example of highlighting both the importance and the deliciousness of some virtually ignored species. After all, change has got to taste great or there will be no change.
So, whether I’m bloodworming in Yarmouth or trying to understand what sustainable certification really means, or am taking the plunge in the icy waters of Norway, I’m always on the hunt for new and exciting oceanic treats.
Leafing through the handout from the Ocean Wise event at Luma, I learned that an estimated 90% of all large, predatory fish are gone from the world’s oceans and that we’re eating more seafood than ever before. At the same time, it’s heartening to know that 91% of Canadians want their seafood to be sustainable, and that Canada-wide purveyors are answering the call (sort of like Aquaman?)
In Toronto there’s Hooked, Fishbar, The One that Got Away, and Off the Hook, while Vancouver has Blue Water Café (which gets top marks for its annual special Unsung Heroes menu), and Go Fish, while Victoria has Red Fish, Blue Fish – to name just a few. Ocean Wise has over 450 Canada-wide partners, so finding good eats shouldn’t be difficult: Just download the free Ocean Wise app to start making smart buying choices (or go to oceanwise.ca), and you’ll see that there’s much to learn and eat.
And right now, that’s exactly what enjoying great fish and seafood boils down to. Education is key to successful sustainable cooking and eating.