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Sustainable Sushi?

rozziegirl Nov 12, 2013 07:06 AM

Anyone in Boston who's doing sustainable sushi?


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  1. ipsofatso RE: rozziegirl Nov 12, 2013 07:13 AM

    Nobody because sustainable sushi is a greenwashed oxymoron.

    1. g
      grant.cook RE: rozziegirl Nov 12, 2013 07:18 AM

      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
        rozziegirl RE: grant.cook Nov 12, 2013 07:33 AM

        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. StriperGuy RE: rozziegirl Nov 12, 2013 07:43 AM

        Just order the sustainable stuff at any sushi place:

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

        3 Replies
        1. re: StriperGuy
          CapeCodGuy RE: StriperGuy Nov 12, 2013 10:19 AM

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

          1. re: StriperGuy
            grant.cook RE: StriperGuy Nov 12, 2013 12:53 PM

            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
              hotoynoodle RE: grant.cook Nov 13, 2013 08:14 AM

              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. s
            Spike RE: rozziegirl Nov 13, 2013 08:06 AM

            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
              valcfield RE: Spike Nov 13, 2013 09:14 AM

              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
                Spike RE: valcfield Nov 14, 2013 06:42 AM

                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
                  emannths RE: Spike Nov 14, 2013 02:16 PM

                  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
                    9lives RE: emannths Nov 14, 2013 05:35 PM

                    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
                      emannths RE: 9lives Nov 14, 2013 05:59 PM

                      >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
                        9lives RE: emannths Nov 14, 2013 06:15 PM

                        Agreed, the grilled collar is great.

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

            2. Bob Dobalina RE: rozziegirl Nov 13, 2013 04:25 PM

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

              1. j
                jajjguy RE: rozziegirl Nov 14, 2013 02:54 PM

                Fish Market Sushi Bar in Allston offers a "Sustainable Sushi Plate." The selections are different from the usual, no bluefin for example. I've generally found it to be very good, and I like trying different fishes. Lot of local stuff.

                1. whs RE: rozziegirl Nov 17, 2013 05:52 PM

                  I am conflicted about eating sushi these days. It has become so wildly popular world wide that you can eat it in Chennai, Moscow or Boston. Can the oceans sustain the classic Japanese repertoire? What you're getting unless you plan to spend $300 is not what you might think. And that's in Tokyo.

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