Seafood restaurants moving towards sustainable fish!

 

Andrea Gonzalez Over the last 10 years restaurants in the United States have been striving towards more sustainable seafood, by selling and serving local and wild fish that are not endangered. For example, a restaurant in Brooklyn, New York named Greenpiont Fish and Lobster Company serves lion fish, blue catfish, and almaco jack instead of cod, a fish threatened by extinction. Furthermore, chefs and restaurant owners also benefit because since these “rare” fish are less in demand they are much less expensive. Chefs also state that working with rare ingredients “forces you to be creative.” The idea of sustainable fish has spread to local restaurants as well, such as ¬†“Beach Craft” in Miami Beach. Mr.Colicchio the restaurant owner stated that it has been a challenge because “being in a hotel people want the usual things”. The movement towards more sustainable seafood began in New York City and the process has changed restaurants way of thinking and said a restaurant owner in New York City “There aren’t any “trash fish”, just under-appreciated and unrecognized.”

http://www.nytimes.com/2015/12/23/dining/seafood-restaurants-sustainable-fish.html?action=click&contentCollection=Food&pgtype=imageslideshow&module=RelatedArticleList&region=CaptionArea&version=SlideCard-1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s