Sushi restaurants that serve sustainable fish?
Most seafood is healthy on so many levels.
Hear is a list to go by that you can put in your pocket and reference at restaurants: http://www.montereybayaquarium.org/cr...
Certain seafood is safer to eat than others because of the ecological and health rish. It's generally safer to eat smaller fish and wild fish. However, some wild fish are contaminated with PCB's, mercury, etc. or even overfished.
To make matters even worse and more confusing they have exposed restaurants that state they serve wild fish, which they even charged more for, when further investigation revealed this wasn't the case.
That being said, I am looking for that gem sushi restuarant that serves wild alaskan sushi! Farmed raised is not ecologically (contaminates wild populations and the feed is wasteful) or human healthy (lacking in healthy Oemeg 3 oils) and often has food coloring (cancerous) added to it. Atlantic salmon is overfished and often contaminated. Pacific is okay, but may be overfished. I am willing to pay more fo this, but haven't been able to find it.
Here's the sushi reference card http://www.montereybayaquarium.org/cr...
I'm thinking if anywhere would have it would be N. Park, but have yet to confirm it. Thought, ideas, suggestions, would be great!
Okay great thanks, will do, it's been a while. Any thoughts on Point Loam Seafood?
I also know Sea Rocket Bistro in N. Park offers sustainable seafood, including local Sea Urchin, which I am too scared to try, but no sushi there..
If more folks showed this to their sushi chef perhaps we could see some change:
More on what to do: http://www.montereybayaquarium.org/cr...
There are farming practices that are ok - particularly some of the newer ventures done with input from scientists, so I hesitate against saying that all farm-raised seafood is bad. It's virtually impossible to find mussels that aren't farmed, for instance, but I agree with your assessment regarding Atlantic vs. Pacific salmon.
Monterey Bay's Seafood Watch also tends to be conservative with regards to non-US fisheries, because they have different regulations. This means that a lot of (high-end) sushi places are out because they import from Tsukiji.
There is also some concern about overfishing of Bigeye and Yellowfin in addition to Bluefin, but this isn't noted by Seafood Watch. They also have some weird translations - hotate (or hotategai) refers to scallops in general, of which there are several species, some of which are at risk. Aji isn't listed, but I find it to be more common than Sawara. Albacore tuna is more commonly listed on menus as Albacore - you might be getting Escolar if you order Shiro Maguro, which is a very different fish with its own set of problems. (read the wiki entry for Escolar) Squid isn't listed under Ika, which is also rather weird.