Posts Tagged ‘sustainable seafood’

How do we make sure there’s enough fish for everyone to go around? A good way to start is by eating sustainable seafood. That’s right! Eating sustainable seafood can help manage and replenish our ocean with plenty of fish for future generations.

The essence of consuming sustainable seafood is:

  1. EAT small fish. NOT big ones.
  2. EAT wild fish. NOT farmed ones.
  3. EAT local fish. Only the healthy ones, NOT the 5 local contaminated fish.
  4. EAT farmed shellfish.

Now that you know the spirit of eating sustainable, watch this 1-minute video featuring Andy Sharpless, CEO of Oceana, to find out how you can help save the ocean by making intelligent choices when choosing to eat sustainable seafood for your next meal.

Are you a seafood foodie? At FCEC, we are all about seafood… the right kind of seafood!

What do we mean by the right kind of seafood? Safe, sustainable fish to eat! Seafood for the Future created an Inspired Choices culinary magazine featuring local healthy choices of fish, cooking tips and creative recipes from local chefs to expand your palates and knowledge of sustainable seafood!

For some, eating the right kind of seafood may seem like a daunting task, so they may completely remove seafood from their diet. That’s not the way to go. By consuming safe, sustainable seafood, you provide your body with many health benefits such as protein and vitamins. However, sometimes certain types of seafood can cause your body harm. That’s why it’s important to pick the right kind of seafood. If you love fishing or going on an adventure to catch your own meal, make sure you are aware of the local fishing advisory. FCEC recommends not consuming white croaker, black croaker, topsmelt, barred sand bass and barracuda caught off the Southern California coast due to contamination.

The art of choosing and cooking sustainable seafood is not only a mark of an ethical angler, but a responsible and healthy human being. So, select a safe, sustainable fish and a recipe from Inspired Choices and enjoy a Tropical Mahi Mahi with Mango-Pineapple Salsa, a Crispy Stripped Bass, or a Gently Spiced Trout BLT Appetizer to end the summer.

Have you tried any sustainable seafood recently? Share your favorite sustainable fish with us!

 

Now in its 4th year, Fisherman’s Appreciation Dayhosted this year by Los Anglers – continues to teach local anglers safe fish consumption habits by teaching fishermen how to target safe fish to eat. Anglers of all ages started out their summer by coming out to the Venice Pier to participate in a fishing seminar, games and educational booths that support safe Southern California fishing, sustainable seafood, and the environment.

Highlights from this year’s event included a fishing contest, Larry Fukuhara’s informative fishing workshop, Wendy Tochihara of Rod and Reel Radio emceeing the event, face painting, and nearly $4,000 in prizes!

Take a look at what went on at the 2013 Fisherman’s Appreciation Day!

 

A big thank you to all our partners this year for making this event possible:

Seafood for the Future, a non-profit seafood advisory and promotion program, hosted a “Best of the West Chowderfest” on Saturday, March 9 at the Aquarium of the Pacific to celebrate one of the things we all love here at FCEC – sustainable seafood. The event featured local chefs preparing one-of-a-kind seafood chowders made from locally caught or sustainably raised seafood. During the event, FCEC asked Primal Alchemy’s Chef Paul Buchanan why events that highlight sustainable seafood are important to the community:

“Events like these bring awareness to what the local seafood situation is out there… and will prompt consumers to ask where their fish are coming from.”

Participants of the event, like Philip Isenberg who believes that “it’s important to protect fish so that we always have them,” had the opportunity to sample many unique varieties of seafood chowders prepared by knowledgeable chefs and was then able to vote for what he considered to be the “Best of the West Chowder.”

Below is a list of the best of the west chowder contenders and their sustainable seafood choices

To find out who won the Best of the West Chowderfest, view our photo slideshow below!

How are you gearing up for some spring time fun? We have listed some of our favorite upcoming events this month to help you swing into Spring the right way. From dancing under the sea stars to an incredible ocean adventure and a sustainable seafood festival, there’s plenty of action to keep you moving this month.

>> Start the month off with a night under the sea stars on March 1! Join the Aquarium of the Pacific for their annual Noche de Estrellas for live Latin music, dancing, dinner, underwater dive shows and more.

>> It’s celebration time! March 1-3 the Santa Monica Pier Aquarium celebrates its 10 year anniversary. The celebration is happening all weekend long, so be sure to be a part of the fun with Heal the Bay, Aquarium staff and volunteers for this exciting benchmark. There’ll even be birthday cake and ice cream for those of you with a sweet tooth!

>> Learn about the ocean’s most feared predator in a three part series of lectures from an underwater cinematographer on March 5, 7 & 13. There will also be a shark exhibit titled “Sharks: The Beauty of the Ocean Predator” through May for you to enjoy at the Aquarium of the Pacific.

>> Want to go on a journey of a lifetime? Cabrillo Marine Aquarium has just the trip for you. March 7 – 15, go on a nine-day ocean voyage filled with the friendly whales of Baja, offshore island hikes and more!

>> Love Chowdah? Seafood for the Future is hosting a Best of the West Chowderfest March 9 to celebrate sustainable seafood and enjoy one-of-a-kind chowders cooked with local California seafood. FCEC will be attending this event, so don’t miss out on this one!

>> Aquarium of the Pacific celebrates divers on March 23 at their 12th annual Divers Day. Take a look at live dive demonstrations, meet local organizations related to the sport and science of diving, and learn how to get involved with dive related organizations and volunteer opportunities to protect the ocean and marine life we all love.

More information about these events and others are on our FCEC calendar.

Where will you be this month? Share with us below!

“For the past 50 years, we’ve been fishing the seas like we clear-cut forests. It’s hard to overstate the destruction. Ninety percent of large fish, the ones we love — the tunas, the halibuts, the salmons, swordfish — they’ve collapsed.” – Dan Barber

Watch this insightful Ted Talk by Dan Barber, a renowned New York chef and scholar, as he describes how he fell in love with fish and the sustainable recipe for the future of good food.

Is this healthy and self-renewing ecological network Dan describes possible? Wouldn’t you want all your food to come from these sustainable conditions? Share your thoughts with us in the comment section and join the conversation!

 

FCEC is proud to announce the winners of our first Sustainable Seafood Recipe Contest.

First, we would like to thank all those passionate fish lovers for their entries and promoting healthy and sustainable seafood.

Now for the winners, the envelope please…

The title of 2nd Place and a $60 Slapfish gift certificate goes to Eileen with her Family Favorite Barbeque Shrimp recipe. If you want to check out her recipe, see it in the comment section here.

The 1st Place prize of a $60 Slapfish gift certificate as well as having their recipe featured on the Slapfish menu for 1 week goes to…drum roll please…

Dominique with the Rockin’ Rockfish recipe!

Check out the Rockin’ Rockfish recipe below and give it a try! If you aren’t a fan of the kitchen, Slapfish will be featuring this recipe for you to try! Stay tuned to our Facebook page for when you can visit their restaurant and taste the winning recipe!

FCEC would like to send a big thanks to Slapfish for partnering with us in this contest and donating a generous prize!

Rockin’ Rockfish Recipe

Sustainable Seafood Type: Pacific Rockfish

Ingredients:

  • 2 avocados
  • 1/2 tomatillo diced
  • 1 medium jalapeno minced
  • 2 Tbs cilantro chopped
  • 1 red onion sliced thin
  • 2 tomatoes chopped
  • 2 green peppers sliced
  • 1 cup dry white wine
  • 1/2 cup olives sliced
  • 2 Tbs olive juice
  • 2 Tbs olive oil
  • 1 Tbs butter
  • 1lb filet of Pacific Rockfish
  • Pinch of cayenne
  • Salt

 

Directions: Preheat oven to 350 degrees. Season your rockfish fillet with cayenne and salt. Over medium heat, sauté onions in olive oil for 3 minutes then add the peppers, tomatoes, tomatillos, and white wine. Allow to reduce for about 6-8 minutes. Remove from heat and stir in the sliced olives and olive juice. Heat an oven safe pan with the butter and then add your rockfish face-down for about 2 minutes. Flip the fish and bake in the oven for about 5 minutes. You can do this as the sauce is reducing. Put it all together adding sliced avocado and cilantro on top!

*Photo courtesy of Dinn Bros

November is the time of year to reflect and give thanks for what we appreciate most in life, whether it’s fishing, a warm meal or living in sunny Southern California. This November take some time to be thankful for what you have and celebrate with your community at some of these exciting events:

>> November 10, join Heal the Bay as they help restore Malibu Creek State Park from invasive plants.

>> Remember to thank a veteran, November 11. In honor of Veterans Day, all veterans will get in free to the Aquarium of the Pacific and receive special discounts at the Redondo Pier.

>> Sea Stars and kids can feast every Tuesday in November at the Santa Monica Pier Aquarium for FREE! Take your kids to help feed the sea stars and they can eat for free at Rusty’s Surf Ranch on the Santa Monica Pier.

>> Get your cook on! November 16 is the last day to get your healthy seafood recipe entries in our Sustainable Seafood Recipe Contest to win $60 to the best seafood restaurant in Orange County – Slapfish!

>> Are you thankful for free fishing? Join Sportfishing with Dan Hernandez as he hosts a Youth Fishing Derby for all kids under 15 to enjoy some free fishing at El Dorado Regional Park November 17.

>> It’s feasting time! Treat yourself and your family to a traditional Thanksgiving meal on November 22 and dine with the Aquarium of the Pacific family.

More information about these events and others are on our FCEC calendar.

How will you be celebrating your thankfulness this month? Share with us below!

*Photo courtesy of Galveston Daily News.

Are you a master chef, busy mom, bachelor or a creative person that likes to play with new recipes in the kitchen? Or are you the kind of person who likes to keep it simple in the kitchen and grill outside on a sunny California day? Whichever you may be, we have a fun food-related contest just for you!

Join FCEC for our first Sustainable Seafood Recipe Contest with a chance to win a delicious meal at SlapFish, a famous sustainable seafood restaurant in Huntington Beach. This contest aims to celebrate healthy and sustainable seafood. New to sustainable seafood? We’ve got you covered! To see what classifies as sustainable seafood, check out the West Coast Guide of the Monterey Bay Aquarium’s Seafood Watch Guide. The guide recommends cleaner, greener, safer substitutes for popular, but often less sustainable and healthy, seafood items. Contestants are encouraged to submit their recipes using any of the fish selections recommended in the guide.

How to Enter:

1. Submit your favorite healthy and sustainable seafood recipe in the comment section below.

2. Recipes must include:

  • Title of dish
  • Type of sustainable seafood featured in the dish
  • List of ingredients
  • Simple directions to prepare the dish

3. Sustainable seafood recipes must be submitted by 11:59pm on November 16, 2012.

Want to step up your game? Cook the recipe, snap a photo of your healthy and sustainable seafood dish and upload the photo using the form below. Submitting a photo of your dish is optional and does not affect the judging for the contest.

Prize:

The top two recipes will each win a $60 gift certificate to Slapfish and will be cooked in the Slapfish kitchen to decide the winning recipe. The winning recipe will be selected by Slapfish owners Chef Andrew Gruel and Jethro Naude and will be announced on November 30, 2012. In addition to the $60 gift certificate to Slapfish, the winning recipe will also be featured on the Slapfish menu for 1 week , and during that week, the lucky winner will be able to eat their dish for FREE!

FCEC will create a photo album on our Facebook page to highlight the healthy and sustainable seafood dishes, so make sure to check it out.

On Your Mark, Get Set, Cook !

Thank you to chef Andrew Gruel of Slapfish for partnering with FCEC on this contest and for the generous prize donation.

If you would like to submit a photo of your dish, fill out your name, email and upload the photo below. To enter your recipe in the contest, enter the required elements in the Add New Comment box below.

Your Name

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Upload File

The best anglers fish responsibly—for their own health and for the environment’s. That’s why, when it comes to fish, any can be fun to catch, but not all are a good idea to keep. The danger is not because of recreational anglers. More often the biggest threats to individual fish species or the ocean’s ecosystem as a whole come from large scale commercial and industrial practices. Still, everyday anglers can make a big impact with small, but smart decisions.

Probably the best thing you can do as an angler to protect the ocean, and fishing, for yourself, your kids and beyond is to learn about which marine species are the most threatened. Some are valuable catches, such as the Atlantic Bluefin Tuna, that are in serious danger of extinction! So while you can’t always control what you catch, you can choose what to release. If you reel in an endangered species, take a picture then put the fish back in the water because, seriously, it will last longer.

The same caution should apply when going out to eat seafood. Even if you’re not catching the fish yourself, supporting sustainable seafood can help to ease the pressure on fish populations. Whether you’re placing an order, or doing the cooking, consider alternatives and substitutes that will give you the flavor you’re looking for tonight and ensure that it will be there tomorrow. Luckily for the West Coast, many of our local species from California to Alaska have stronger numbers than their Atlantic counterparts. That means less hard choices on the water and fresher options at the table.

But it’s also important to make choices for your own heath as well. Some seafood options may have strong populations in the wild, but they are exposed to toxics that they absorb from their environment. Large roaming predators like sharks can have extremely high levels of mercury built up from eating smaller species. Smaller fish can be highly impacted based on their surroundings. So, it’s always a great idea to know where your fish is caught and how it is prepared to minimize your exposure to harmful chemicals. You might not feel the effects right away, but consuming contaminated fish can lead to bigger health risks down the road.

There’s no denying the love anglers have for catching fish, and that we all have for eating them. That’s why it’s important to learn about which fish we should avoid, to protect both the fish and ourselves, to ensure delicious meals, to secure a fun hobby and to keep a healthy environment for generations to come.

 

*Photo courtesy of Rodale.