sustainable sushi on SusHI
The Ecostreet Blog has a great report on how “the British are creating such a demand for bluefin tuna that many EU fishing fleets are breaking laws and catching far more tuna than they are allowed to.”
But they found that some outlets are already looking to “sustainable sushi†to help solve the problem. Moshi Moshi is a chain of sushi restaurants in the UK that is a leader in the “Invest in fish†campaign. They plan their menu around seasonal and local ingredients, and have removed bluefin tuna from their restaurants completely.
In Hawai`i, Pacific northern bluefin forms only a tiny portion of the longline catch, yet bycatch of endangered turtles and albatrosses in this fishery are of grave concern. Seafood Watch lists Hawaiian longlined bluefin as “Avoid†based on “Red rankings for stock status and bycatch.”
Meanwhile, Greenthinkers acknowledges that choosing sustainable seafood can be challenging. So, they spotlight SeaChoice.org, a new seafood program in Canada that ranks seafood by green, yellow or red choices (…guess which is better).
According to SeaChoice, the red-listed fish to avoid include: Caviar/Sturgeon, Chilean Seabass, Atlantic Clams, Cod (Atlantic), Russian King Crab, Flounder/Sole, Grenadier, Haddock, Atlantic Halibut, Spiny Lobster, Monkfish, Orange roughy, Rockfish/snapper, Atlantic/Chinook salmon, and Sea Scallops.