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Sustainable Sushi?

Anyone in Boston who's doing sustainable sushi?

Thanks!

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  1. Nobody because sustainable sushi is a greenwashed oxymoron.

    1. I really put this on the consumer, not the restaurant. Its not up to the restaurant to tell you you can't have the blue fin tuna belly you are craving.

      1 Reply
      1. re: grant.cook

        Yes and no. I agree about the importance of being an educated consumer, if that matters to you, but there are places that have higher standards for what they are buying and serving. (And it's not just sushi, but that's what I'm after here)

      2. Just order the sustainable stuff at any sushi place:

        Fluke, mackeral, yellow fin, salmon are all pretty hunky dory.

        3 Replies
        1. re: StriperGuy

          That's right. But I LOVES me some non-sustainable toro.

          1. re: StriperGuy

            I do wonder about how often they are using farmed salmon versus wild-caught-and-frozen stuff..

            You can eat escolar.... that's sustainable.. and may give you a sustained intestinal experience you might not soon forget. .

            1. re: grant.cook

              douzo used to have both wild and farmed on the menu, but i haven't been in a while. most places are using farmed now so i no longer order it. among other issues, it's flaccid and nearly flavorless.

              bass is often farmed now too. i had some that was so muddy-tasting at fugakyu it was inedible and i had an argument with the manager over it.

          2. Not that I know of....I've only seen a place in San Fran do this and am not aware of any others...

            6 Replies
            1. re: Spike

              not near here, but a lot closer than SF, is miya's sushi in new haven. Bun lai gets a *lot* of press/accolades for his sustainable sushi menu (which has a whole subset invasive species menu), which eschews fish you'd normally see (salmon, tuna, shrimp, last i remember) for more sustainable options. it's a love or hate place, as the focus on sustainability means it's a far cry from anything traditional, but i've had a lot of fun there, and some of the rolls come out quite nicely. http://miyassushi.com/menu/

              1. re: valcfield

                That's mostly vegan sushi...interesting.

                This SF place is named Tataki and still served fish, but ones that weren't endangered (salmon, yellowtail, scallop, escolar, striped bass)...

                Yellowtail should be endangered though...most of the tuna species should.
                And striped bass should be as well unless it's farmed...there's a shortage of the smaller size fish, at least in the New Englad area. Seiners are killing most of their food...

                 
                1. re: Spike

                  I think most yellowtail/hamachi is farmed these days. And the "striped bass" is probably farmed too: http://www.montereybayaquarium.org/cr...

                  1. re: emannths

                    I've caught and eaten both yellowtail/hamachi and striped bass.

                    Yt is part of the jack family. Aside from the satisfaction of catching your own, I actually prefer the farm raised. The fish has a higher fat content and richer texture. The fresh caught are leaner, or maybe I've just caught the lean ones..:)

                    I vastly prefer wild striped bass and find farmed to have a muted flavor.

                    YT I prefer raw. Striped bass I prefer cooked.

                    1. re: 9lives

                      >I vastly prefer wild striped bass and find farmed to have a muted flavor.

                      Agree, at least once it's cooked. But they're only half-stripers, since all the farmed ones are hybridized with a freshwater white bass, so I'm not so surprised they're so different.

                      I've had some pretty good "suzuki" sushi, which I assume is farmed.

                      I also agree that yellowtail is better raw. But hamachi-kama (the "collar"), grilled/broiled, is excellent.

                      1. re: emannths

                        Agreed, the grilled collar is great.

                        You can do the same with salmon and it's a lot more accessible.

            2. The veggie sushi at Sushi Cafe in Harvard is excellent. Really like the braised squash.