Miami, FL: Sustainable Sushi, a sustainable seafood blog, has acquired sushitheglobalcatch.com, a website devoted to 2011 sushi documentary film, Sushi: The Global Catch, directed by Mark Hall and distributed by Kino Lorber in the US. In this meticulously researched documentary, filmmaker Mark Hall traces the origins of sushi in Japan to its status today as a cuisine that has spawned a lucrative worldwide industry. This explosion in demand for sushi over the past 30 years has brought with it problems of its own, as fish stocks have steadily depleted, threatening the balance of the ocean’s ecosystems. Through extensive interviews with prominent industry representatives and environmental activists, Hall carefully presents the various solutions being proposed to the vexing issue of overfishing. Winner of the Special Jury Prize at the 2011 Seattle International Film Festival, Sushi: The Global Catch raises some pressing questions that all sushi lovers should seek to address Casson Trenor, who authored the book, Sustainable Sushi, is featured in the documentary. Sustainable Sushi’s site (sustainablesushi.net) provides sushi recipes, seafood guides, and information on the seafood industry to help people make sustainable choices when purchasing seafood products and sushi. The editor of Sustainable Sushi, Andre Alexander, stated “Now more than ever, consumers need to know where their sushi supply comes from and this film perfectly lays out the problem. In the years since its release, the problem has only exacerbated and we want to make sure our readers are informed.” This acquisition will help further Sustainable Sushi’s mission of educating people about the importance of ocean sustainability and promoting sustainable seafood choices. Sustainable Sushi is committed to fighting these threats to the ocean’s health. With its acquisition of sushitheglobalcatch.com, Sustainable Sushi will be able to provide even more seafood resources to readers around the world, who all depend on healthy oceans. Trailer for Sushi The Global CatchReviewsAs one of the earliest sushi documentaries that focus on the fishing industry at large and not just the delicious highlights of consuming sushi, such as Jiro Dreams of Sushi, Sushi: The Global Catch received solid reviews for peeling back the curtain on the difficult to swallow practices behind the sushi industry.
Watch Sushi: The Global CatchLuckily, Kino Lorber, the US distributor has the much-lauded sushi documentary up on YouTube for free. We hope that with Sustainable Sushi’s acquisition of the film’s website, new audiences will now be able to watch the film and be inspired to take action. About Sustainable Sushi: Sustainable Sushi is a blog about sushi, the seafood industry, and sustainability. The site features sushi recipes, how-tos, recommendations and sushi health guides. Readers can learn how fish affects their health and how their love of seafood affects the health of the oceans. Sustainable Sushi’s goal is to educate people on what it means to eat sustainably so you can enjoy delicious food while doing your part for our planet! Via https://sustainablesushi.net/sustainable-sushi-acquires-sushi-documentary-site/
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Miami, FL: Sustainable Sushi, a sustainable seafood blog, has acquired villagefishmongernyc.com, a content website devoted to fresh fish, seafood selection, and expert fishmonger advice. Sustainablesushi.net provides sushi recipes, seafood guides, and information on the seafood industry to help people make sustainable choices when purchasing seafood products and sushi. The editor of Sustainable Sushi, Andre Alexander, stated “We are excited to bring this valuable brand into our organization and continue to educate seafood lovers about the healthiest fish choices — for themselves and the oceans.” The site was created by a Community Supported Fishery startup in NYC that focused on local, sustainable seafood. While they still served the traditional local fishmonger role, they also promoted “boat-to-table” sourcing of fish and a careful selection of seafood options. The leading fishmonger website villagefishmongernyc.com was featured in National Geographic, HuffPost, GrubStreet, and Quartz. This acquisition will help further Sustainable Sushi’s mission of educating people about on fish, shellfish and expert fishmonger tips on selecting the best fish year-round. Sustainable Sushi is committed to delivering quality content and guides on the fish selection process. With its acquisition of villagefishmongernyc.com, Sustainable Sushi will be able to provide even more resources to readers around the world, who love fish and shellfish and want future generations to experience the joy of seafood. About Sustainable Sushi: Sustainable Sushi is a blog about sushi, the seafood industry, and sustainability. The site features sushi recipes, how-tos, recommendations and guides. Readers can learn how fish affects their health and how their love of seafood affects the health of the oceans. Sustainable Sushi’s goal is to educate people on what it means to eat sustainably so you can enjoy delicious food while doing your part for our planet! Via https://sustainablesushi.net/press-villagefishmongernyc-acquisition/ Buying fish from a local fishmonger is a great way to get fresh seafood. You can learn about the different types of fish, how to pick out a fresh one, and how to prepare it. There are all sorts of delicious and healthy fish recipes that you can try, so head to your local fishmonger today and get cooking! What is a fishmonger and what do they offer?A fishmonger is a person who sells fish. They usually sell fresh fish, but some fishmongers also sell frozen fish. Fishmongers offer a wide variety of fish, including both fresh and frozen fish. They also offer seafood, which includes shellfish and crustaceans. They can sell produce wholesale or retail and are trained at picking, preparing and selling their products. When you go to a fishmonger, you should pick a fish that is fresh. The fishmonger will be able to tell you if the fish is fresh or not. You can also ask the fishmonger for advice on how to pick a fresh fish. 4 tips for picking the right fishmongerPicking a good fishmonger is important if you want to get the freshest fish possible. Here are a few tips on how to find and pick the best fishmonger possible:
When you’re at the fishmonger, make sure to ask about the different types of fish that are available. You may be surprised at the variety that’s available. You can also ask for advice on how to prepare the fish. A knowledgable fishmonger will be able to answer all your questions and the best ones guide you along the way. Here are some good questions to ask:
Don’t be afraid to let them know if you’re not too familiar with fish and need more help. How to find a good local fishmongerThese days, just googling “fishmonger near me” will bring up results. But how can you tell who has the best fish from an online search? Obviously, going through photos and reviews, you can learn a lot. However nothing beats actually going there and seeing the produce and talking to the staff. If it’s too far out of your way, at least call a few places to compare how they handle your questions and also see what they have in stock fresh. Do they have sustainable fish?According to Village Fishmonger, a NYC-based startup with a focus on local, sustainable seafood:
If you can find a “boat to table” source in your area, you’ll be leagues ahead of those just buying whatever fish is available at their big box retailer. How to pick the right fish from the fishmongerDepending on where you’re located and the time of the year, you’ll usually have a variety of fish available. But how can you be sure you’re getting fresh fish? There are several things that you can look for to determine if a fish is fresh:
If you are unsure about whether or not a fish is fresh, you can always ask the fishmonger for advice. Once you’ve bought the fish, you want to make sure you transport and store it appropriately. You’ll want to prepare and eat the fish as soon as possible, so it’s at peak freshness. Related: How Long Does Sushi Last? 11 Signs Your Sushi Has Gone Bad The different types of fish that are available at a fishmongerThere are many different types of fish available at a fishmonger. Some of the most popular types of fish include salmon, tuna, and halibut. There are also many other types of fish available, so you should ask the fishmonger for recommendations. Once you have picked out a fish, you will need to prepare it for cooking. The fishmonger can give you advice on how to do this. The best fishmongers can also provide you with fish recipes if you need some inspiration. Although there is no official thing as sushi-grade fish, you should ask which fish could be eaten raw. Only the freshest and highest quality cuts of fish could be eaten as sashimi. Via https://sustainablesushi.net/buying-fish-from-fishmonger/ Sushi can be made with a variety of different types of ingredients. But of course, one of the most important ingredients in a good piece of sushi is high-quality fish. Unfortunately, not many people know where to find good quality sushi fish. In this article, we will provide some tips on where to buy sushi grade fish for your next meal! We sometimes use affiliate links in our content, so we may receive an affiliate commission from qualifying purchases. This won’t cost you anything but it helps us to offset the cost of paying our writing team. Thanks for your support! What is sushi grade fish?Sushi grade fish is any type of fish that is deemed safe for raw consumption by humans. This means that the fish has been cleaned and inspected for any harmful toxins or parasites. Sushi grade fish is important for sushi because it ensures that the sushi will be safe to eat and will taste good. But here’s the thing: there is no actual “grade” for sushi. Meaning, there’s no central body or organization that marks fish as sushi grade or not. That’s not to say that there aren’t different quality levels, it’s just that it’s not black and white, so you need to be informed. Also, if you are making sushi at home yourself, buying sushi grade fish will ensure that the fish is safe to eat. Sushi grade fish should not have any bad smell; it should be extremely fresh. Determining the grade of fishWhile finding sushi grade fish can be difficult, it generally depends on which part of the world you are from. For example, in Japan, there are different grades for each type of fish, each with a different name. If you are buying fish to make sushi at home, be sure to check what the recommended types of fish are for your area or country and then try to find them. These are not always easy to find but you might need to fish around a bit to get the best fish for your sushi. If you are buying your fish at a market, ask for an extra piece of fish for your inspection. Check your local supermarket’s freezer section, as many supermarkets now carry sushi-grade fish that is sold in vacuum-sealed bags. These are usually reasonably priced and can provide an easy way to make home sushi without having to go out of your way to get sushi grade fish. Overall, the best place to buy good quality sushi grade fish depends on where you live and what types of fish are popular in your area. One thing is for sure – if you want good tasting sushi, make sure you use good quality ingredients! How can you tell if a piece of fish is sushi grade or not?One way to determine if a piece of fish is “sushi grade” is to look at its color. For example, sushi grade tuna should be a bright red or pink color, as this indicates that the fish has been properly cleaned and inspected. In addition, you can smell the fish to see if it has a strong seafood smell. If the fish doesn’t smell like seafood, but has more of a sour note, then it’s likely not a good candidate for sushi. Finally, and only if it’s passed the previous two tests, you can also taste the fish to see if it has a sour taste. A sour taste is often indicative of spoilage, so if the fish tastes sour, then it’s best to avoid eating it. The best places to buy sushi grade fishMany people don’t know where to buy sushi grade fish. Here are a few of the best places to look for high quality sushi grade fish! The best places to buy sushi grade fish include:
In order to find good quality sushi grade fish, you should visit a local sushi restaurant or seafood market first — ask the sushi chef or manager where you can get great local fish. Sometimes, these places will have a variety of different types of sushi grade fish available for purchase as well. Local seafood retailersThe best thing you can do when searching for sushi grade seafood is to check what is available locally first. Fresh markets, fish markets and supermarkets. If you’re in a large city (especially by the coasts, but anything with a decent-sized airport), then chances are you have access to sushi grade fish from a fresh market or fish market, within driving distance. For example, in Miami, you can head to Garcia’s Seafood Grille & Market and, in Seattle, head to Pike Place Fish Market. If you only have supermarkets nearby, some of the big brand retailers now have high quality fish that could be used for sushi-making at home. These days, Whole Foods, Trader Joes, Costco and Target may have fish that’s sashimi grade in stock near you. Online seafood deliveryIn addition to buying fish from a local sushi restaurant or seafood market, you can also try purchasing your fish online. There are a number of different websites that sell various types of sushi grade fish. Whether you’re looking for a place to buy sushi grade fish from a local vendor or from an online supplier, be sure to visit one of these businesses or websites in order to get your sushi fix. With good quality fish, you can create the perfect piece of sushi for any occasion! If you are buying fish for your next meal of sushi, look for a seller who has good ratings and many positive reviews online. If possible, try to watch the fish be removed from the water and inspected before you buy it. If you are buying seafood online, there are other reputable websites that sell sushi grade fish and deliver it frozen, right to your door. 1. Catalina Offshore ProductsOne website that is well known for selling good quality sushi fish is Catalina Offshore Products. This website carries a variety of different fish, including salmon, tuna, hamachi and yellowfin. Thanks to the high quality seafood available on this site, Catalina has earned its reputation as one of the best online sushi supply stores. Birthed in 1970s and focused on sustainability, Catalina is a great option for buying sushi grade fish online and having it delivered frozen to your home. 2. Sea 2 TableSea2Table offers the best seafood from every coast of the United States and delivers it right to your door. This includes black cod and salmon from Alaska, dover sole from the Pacific Northwest and albacore tuna from South Carolina. If you’re looking for a provider for responsibly caught 3. SizzlefishAnother online seafood delivery company is Sizzlefish. They have 30 years of experience sourcing, preparing, and packaging seafood for clients around the country. They aim for top quality fish, most of which is wild caught, and deliver fresh fish to your home. Tips for preparing sushi grade fish at homeIf you want to make your own sushi at home, then you’ll need to use some sushi grade fish. Here are a few tips for preparing sushi grade fish at home! When preparing sushi grade fish, make sure you use a sharp and long knife. The slicing should be done on a cutting board that is slightly wet to prevent the rice from sticking. Make sure to cut straight down into the fish for each slice! Cutting at an angle will result in rough edges which do not look appetizing. After washing your knife, cutting board, and hands it is okay to cut the fish on the same cutting board. Cut away small bones with fine tweezers so that they don’t get in between your teeth while eating sushi or sashimi! If you notice any blood lines in the sushi grade fish after slicing, then you can cut these out with a sharp knife. When preparing sushi grade fish, it is okay to use your hands! Just try not to touch the cut edges so that you don’t contract any bacteria. After cutting, wash your hands with soap and lightly pat them dry with a paper towel. The rice should be lightly moistened so that it sticks together well. It is also okay to use your fingers for this! When preparing frozen sushi grade fish, then remember to thaw it out completely before doing getting started. ConclusionNow that you know where to buy sushi grade fish, as well as how to prepare it, it’s time to break out the knives! In this article, we’ve shared a few tips on how to make the perfect piece of sushi at home. With good quality sushi grade fish and these simple preparation tips, you’ll be able to create delicious sushi for any occasion. Via https://sustainablesushi.net/sushi-grade-fish/ Sushi is a popular food around the world and can be found in restaurants and grocery stores everywhere. But how long does sushi last? Is it safe to eat after the expiration date? Can you freeze it? In this article, we’ll answer all your questions about the shelf life of sushi. How long is sushi good for?Sushi is a popular dish made from seafood and rice. It is usually served raw, but can also be cooked. Lots of people wonder if you can eat leftover sushi. Well, the shelf life of sushi can vary depending on the type of sushi and how it is stored. Sushi that contains fish can last between three days and a week in the fridge (depending on the type, more on that later), while sushi without fish can last for up to a week. If you freeze sushi, it will last for about one to two months. However, it’s important to note that freezing changes the texture and flavor of the sushi, so it may not taste as good as fresh sushi. There are a few telltale signs that your sushi has gone bad and is no longer safe to eat. We’ve compiled a list of 11 signs that your sushi is no longer good to eat, plus provide tips on extending sushi shelf life. For example, If the rice is dry or discolored, or the fish looks or smells strange, you shouldn’t eat the sushi. Smell your sushi before eating it to make sure that it doesn’t smell off. If it does, don’t take a chance and throw it away! Sushi without fish usually lasts longer than sushi with fish because of how it is prepared. Since raw fish has a shorter shelf life, you will need to be more cautious when making sushi with raw fish. Because most grocery stores keep their seafood refrigerated, you can usually find fresh raw salmon in the store that has not yet been cooked or sliced into pieces for sushi. However, it’s best to check the expiration date just in case. Raw fish used in sushi can go bad very quickly. If you have leftover sushi with raw fish in it, you should eat it within two days to be on the safe side (as long as it was refrigerated). Most people believe that sushi has an expiration date of one day, but this is not actually true. Sushi without fish can last up to a week if stored properly in your refrigerator. However, once you add fish to the mix, you are cutting your safe time down by half because raw fish has a shorter shelf life than cooked or non-fish seafood rolls. If you aren’t sure how long your sushi will last before going bad, check out our guide below! Sushi shelf life guide (for popular sushi types)We’re assuming that your refrigerator and freezer have the following settings, as this will affect the amount of time that the sushi will be safe to eat.
To be safe and extend the life of the sushi, simply remove your sushi from its container and wrap it tightly in plastic before placing it inside a zip lock bag or airtight sushi container box and storing it. Pack all ingredients separately to prevent any raw seafood, which spoils faster than cooked fish, from coming into contact with the rice. (NOTE: Keep in mind that these are only estimates and may vary depending on where or how the food is stored.) Type of Sushi: Any sushi with raw fish (or other seafood)Sushi with raw fish will last for up to two days if refrigerated properly, but should probably be eaten within a day. This type of sushi has the highest risk of going bad quickly and it’s usually not worth risking getting sick or having an upset stomach. Raw sushi will last for one month if kept frozen. If in doubt, toss it. Type of Sushi: Vegetarian sushi (without fish, egg or shrimp)Sushi without fish will last for up to one week in the refrigerator, but should be eaten within three days if not refrigerated properly. The safest route is to stick with saving only the non-fish rolls as leftovers whenever possible. This type of sushi can last for two months if kept in a freezer. Type of Sushi: Cooked tuna or salmonCooked tuna or salmon sushi will last for up to two days if refrigerated properly. Cooked sushi will last for four months if kept frozen. Type of Sushi: Cooked shrimp, octopus, eelSushi will last for up to one week if stored properly. Sushi can last for two months if kept in a freezer. Type of Sushi: Egg and tamago (omelet)Sushi will last for up to one week if stored properly. Sushi can last for two months if kept in a freezer. 11 signs that your sushi has gone badThere are a few signs that can indicate that sushi has gone bad and is no longer safe to eat. Here are eleven of them: 1. The rice has been exposed to air for too long and has become hard or dry. 2. The fish has a slimy texture. 3. The roll is a sour or moldy smell. 4. The fish is discolored or has begun to rot. 5. The nori (seaweed) is wilted or discolored. 6. There are insects inside the roll or around the packaging. 7. The rice is wet or slimy. 8. The sushi tastes bland, fishy, or sour. 9. The ingredients look unappetizing. 10. The container is leaking or sticky. 11. There are visible mold spots on the fish, veggies or rice. ConclusionThe takeaway message is that many type of sushi can last for up to one week in the refrigerator when stored properly, or for up to two months in the freezer (depending on the type of sushi and how it was handled). If kept at room temperature or placed in too warm an area for too long before refrigerating, raw fish can spoil and go bad much more quickly than cooked sushi. There are many signs that you can look for that indicate when sushi has gone bad. When it comes to food safety, temperature control is key. Improper storage of sushi will not only make for an unappetizing meal but can also lead to dangerous consequences if consumed due to the possibility of contracting food poisoning via salmonella-tainted raw fish (which are commonly found in non-cooked rolls). Frequently Asked QuestionsCan you eat sushi the next day?Many types of sushi can be eaten the next day if it has been refrigerated. But ultimately, it really depends on the type of sushi (like, if it contained any raw or cooked fish) and how it was stored (out in the open, in the fridge, or frozen). Can you freeze sushi and how long will it last in the freezer?Yes, you can freeze sushi. In fact, freezing sushi is a great way to preserve it for later use. Most sushi will last in a freezer for one to two months if stored at 0 degrees Fahrenheit or below. How to tell if sushi has gone bad?When it comes to food safety, temperature control is key. Improper storage of sushi will not only make for an unappetizing meal, but can also be dangerous if consumed due to the possibility of contracting food poisoning via salmonella-tainted raw fish (which is commonly found in non-cooked rolls) Via https://sustainablesushi.net/how-long-does-sushi-last/ Source: Wild Mercury Risk: Unknown The gizzard shad (or dotted gizzard shad) is a small fish related to the herring. Konosirus punctatus schools in great numbers along the shores of Central Japan, in the waters off eastern China, and around the Korean Peninsula. A mainstay of edomae (Tokyo-style) sushi, this fish is extremely popular in the Kanto region of Japan. It falls under the hikari mono (roughly translated as “shiny fish”) category, which also includes aji, iwashi, sanma, and other fish served with their silvery skins intact. While usually labeled kohada on sushi menus, this fish actually has a number of names, each corresponding to the age of the animal. Young gizzard shad are known as shinko. As the fish matures, its name becomes kohada, then nakazumi, and finally konoshiro, a fully grown gizzard shad. Interestingly, the price of gizzard shad has an inverse relationship to its age. Shinko commands a much higher price than older shad—often over one hundred dollars per pound. This decrease in value is due to the fact that as the fish ages it becomes increasingly bony. Such a pattern in demand calls for caution. As with many species of fish, female gizzard shad become capable of producing more eggs as they grow older. Every spawning season that these fish spend in the water helps bolster their population strength. Heavy fishing pressure on the young fish reduces the resilience of the fishery as a whole. Moreover, not much is known about the current health of this fishery. Gizzard shad are usually caught in trap nets, which are anchored on the sea bottom, and beach seines, which are large bag nets operated from shore, but little information is available about any associated issues of bycatch, unintended species and juveniles that are caught and discarded. Gizzard shad populations are probably somewhat protected by rapid maturation and a high rate of reproduction, but not enough scientific information is available to make any solid recommendations. Kohada sushi offers us a good opportunity to apply the precautionary principle: Be careful with your consumption of this fish until more is known. Via https://sustainablesushi.net/kohada-gizzard-shad/ Source: Farmed, some wild Mercury Risk: Low Oysters (or kaki in Japanese) are becoming more and more common on menus in U.S. sushi restaurants, becoming as popular as some more traditional sushi fish. These bivalves are presented in a variety of forms and styles: roasted in the shell, raw on the half shell, or glistening with ponzu sauce, yuzu-soy reductions, or any of a thousand other delectable touches. On a global scale, about ninety-five percent of the oysters we eat are farm-raised. The United States boasts a large number of oyster farms along its coasts, as do Canada, Japan, and many other countries. Oysters are comparatively easy to raise and of high value, so many fish farmers have invested in this industry. Luckily for us, farmed oysters are also one of the more sustainable options at the sushi bar. As filter feeders, not only do they not require feed added to the water, they actually clean their surrounding habitat by converting nutrients and organic matter into consumable biomass. When farmers import a foreign strain of oysters, there is a potential problem that can occur. Oysters, like many bivalves, are broadcast spawners; sexually mature oysters emit thousands of reproductive cells into the surrounding waters. When an alien species of oyster is introduced to a new habitat, it may disturb the genetic makeup of native species, or even cause a bioinvasion. Wild oysters are a different matter. Unless they are from an artisanal fishery (that involves skilled operators but is small and not industrialized) and gathered by hand, it is likely that they were obtained by dredging. Some forms of dredging tear up great swathes of sea floor in order to capture the creatures dwelling in or on it. This practice can be incredibly detrimental to the environmental health of any given area. That being said, it is extremely uncommon to encounter wild oysters at a sushi bar. In general, farmed oysters are an excellent choice. Consider making kaki sushi one of your staple items when you visit your favorite sushi restaurant. Via https://sustainablesushi.net/kaki-oysters/ Source: Wild Mercury Risk: Low Although the Japanese have traditionally used sardines in sushi, we are only just beginning to do so in the United States. As a result, it’s still relatively uncommon to see iwashi on the menu at your local sushi bar. Only in the last few years have Americans begun to recognize the sardine as a tasty sushi fish. Even though it has been a staple of the American seafood diet for decades, consumers tend to view the humble sardine as a “low class” fish: fit merely for workmen’s sandwiches, and recognized only for having once powered the now-defunct canneries of Monterey, California. The sardine has had rough times since Steinbeck’s Cannery Row. When sardine stocks crashed in the mid twentieth century, the canneries closed and the boom ended. Luckily, this dearth of fishing pressure gave the sardine population time to recover. As discussed, Pacific sardine stocks have been shaky in the past. However, thanks to solid Less is known about sardines from other parts of the world. While they may be safe options, it’s best to exercise caution. If given the choice, choose U.S. Pacific sardines over imported products. It should be mentioned that a number of scientists have theorized the existence of a “decadal oscillation”—a kind of back-and-forth pendulum effect between the populations of two species of fish in a given area. Off the Pacific coast of the United States, studies suggest that sardines and anchovies alternate in prevalence every thirty to forty years. Currently, the climate and state of the waters seem to favor the sardine at the expense of the anchovy. Should conditions change, sardine stocks may be affected. Right now, however, iwashi from the Pacific coast of the United States is an excellent option at the sushi bar. If you see iwashi sushi on the menu, give it try. Via https://sustainablesushi.net/iwashi-sardine/ Source: Farmed, some wild Mercury Risk: Low Arctic char is a cold-water fish inhabiting freshwater and saltwater areas in the far north of the planet. While wild arctic char populations in certain areas have been exploited for decades and may be in decline, a char farming industry has arisen in the last decade to meet the growing demand. Char are most often farmed in North America and Scandinavia, and most are raised in closed-containment systems that do not expel waste into the surrounding environment. In contrast to the open systems used by most salmon farms, there are fewer problems associated with closed containment technology. Ocean water does not openly flow through these farms, so there is no danger of disturbing the genetic makeup of wild fish or parasite dispersal into nearby waters. Also, as char farms are popping up in many different areas, sushi bars can buy it locally and cut down on the distance your food has to travel. Arctic char farmed in a closed containment system is a delicious option at the sushi bar and a strong sustainable alternative to farmed salmon. Closed containment technology helps protect our environment and safeguard wild stocks. Arctic char farmed in an open containment system is generally raised in open ponds. Such arrangements can threaten the surrounding ecosystem to some degree. Wild arctic char is a less positive option. Some stocks in Europe and Canada have shown declines due to fishing and pollution, and others may be similarly threatened. Arctic char offers us an incredible opportunity to replace farmed salmon with a much more sustainable product. If your local sushi bar doesn’t offer arctic char, mention it to the chef. Via https://sustainablesushi.net/iwana-arctic-char/ |
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