Changing the way we think about our oceans…

Messages from the International Boston Seafood Show

North America’s largest annual gathering of seafood industry professionals took place over the past three days. SOP was given an opportunity to attend this year’s International Boston Seafood Show. Here, we report on some of the latest news and views on sustainability captured at the Show.

One of the messages that arose early was the [...]

Wylie Dufresne: A Model for the Future

Wylie Dufresne, chef and owner of Lower East Side’s WD-50, pushes the culinary world in new directions with precision and confidence. Tapping into knowledge gained from the scientific discipline of molecular gastronomy, he churns out progressive American cuisine using nontraditional tools such as immersion circulators, liquid nitrogen, and Cryovac machines. SOP was delighted to learn [...]

Barton Seaver: Visionary of Sustainability (Part 2)

Tracking Barton’s career as a chef and restaurateur in Part 1 of this story helped us understand how his views of sustainability have evolved to the present. During SOP’s interview with head chef and owner of Blue Ridge Restaurant in DC, he dropped a couple insights into how we as consumers can engage in the [...]

Jacqueline Church: Inspiring Change

Sustaining a career as a freelance writer and independent businessperson is no easy feat. It is even harder when one of the fields you work in is still in its formative stages. As one of the leaders in the sustainable seafood field, Jacqueline Church channels much of her energy and passion into educating others and [...]

Cookbook Review: Fish Without A Doubt

Be warned….don’t read this book UNLESS you want to be inspired! Chef Rick Moonen and his co-author Roy Finamore deliver a firecracker of a cookbook for anyone who is even thinking of cooking seafood. Fish Without a Doubt: The Cook’s Essential Companion covers everything from the basics of buying fish at the market to demystifying [...]

Barton Seaver: Visionary of Sustainability (Part 1)

When Barton Seaver opened the Washington DC seafood restaurant Hook as head chef in 2007, he added sustainability to the menu for personal reasons, not marketing purposes. He had no idea his actions would fuel a media frenzy launching him into the national spotlight. SOP had the privilege of chatting with Barton about how his [...]

Oprah Labels Sardines A ‘Superfood’

We all know when Oprah speaks, America listens. She recently singled out sardines as an ingredient that we should incorporate into our diet. SOP agrees with Oprah because this little fish that could is sustainable, good for you, and very tasty.

Last month, Oprah announced on her website 25 superfoods we should consider eating if we [...]

Sustainable Seafood Abroad: England

So far, SOP has taken a mostly U.S.-centric view of sustainable seafood. The movement is also thriving in a handful of other countries around the world. As part of a new series, we will highlight efforts taking place outside of the U.S. Our first stop is across the pond in England.

Some of England’s chefs and [...]

Sustainable Versus Unsustainable Tuna (plus a Recipe)

Tuna is probably the most sought after fish in the world. A 282-pound bluefin tuna fetched over $100,000 at a Tokyo auction this year. This is troubling because economics and lack of regulation are driving bluefin tuna populations to dangerously low levels. Fortunately, some fisheries for tuna species such as skipjack, albacore, yellowfin, and bigeye [...]

Sustainable Seafood Movement Trends

In two separate accounts this week, trends show increasingly that the sustainable seafood movement is growing roots. In the National Restaurant Association’s annual chef survey, What’s Hot in 2010, sustainable seafood was featured in several ways. And, a leading online seafood industry news and opinion site called SeafoodSource.com reported on an increase in job positions [...]

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