Sustainable sushi guide in your pocket
- April 22, 2009 1:33 PM |
- By Jessica Wong
By Jessica Wong, CBCNews.ca
The SeaChoice folks are unveiling another free, wallet-sized tool to help Canadians — this time for sushi fans — make more sustainable dining decisions.
The group, a cross-Canada initiative run by leading environmental organizations, will officially launch its new sustainable sushi guide at restaurants in Vancouver and Halifax on Thursday. (It can also be downloaded or ordered online).
Over the past few years, I've found the group's pocket-friendly seafood guide mighty handy when I have to hit up a supermarket instead of my regular fishmonger (whom I can ask questions about the provenance of his product). The little fold-up card delivers valuable guidance and, for those who want more, there's an in-depth, searchable seafood database online.
As an avid sushi fan, I'm thrilled about this latest addition.
I admit that I don't always make the most eco-minded dining choices (still feeling somewhat chastised for the recent shark-fin soup, ahem), but having portable information like this does make more ethical eating somewhat easier to do.
However, there are a few interesting points to consider. How many sushi purveyors will actually adopt these guidelines — and how quickly? It's tough to imagine low-budget, lunchtime operations cutting out cheaper ingredients like farmed salmon.
Alternately, how many eaters will be willing to give up unagi (eel) or other to-be-avoided favourites?
For me, the next time that sushi craving hits, I guess I'll step away from the toro (bluefin tuna), go easy on the sake (salmon) and indulge in some gindara (Black Cod).
About the Authors
- Elizabeth Bridge is a producer with CBC's Digital Archives project. She got her start in the kitchen baking brownies and making fudge but is still trying to get pastry right.
- Andrea Chiu
is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food,
don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
- Amber Hildebrandt
works for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and foodie ways.
- Tara Kimura
is a multimedia producer for CBCNews.ca.
- Andree Lau
is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
- Jessica Wong
is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
- Kevin Yarr
, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Categories
All News blogs
Most Commented
Most Recommended
Food Bytes
Most Commented
Most Recommended
Recent Entries
- Food in times of sorrow
- In spring, a doctor discovered that my grandfather had glioblastoma multiforme, the deadliest and most aggressive primary brain tumour. As he battled the tumour over the following months, it was food that connected the family and allowed him to still 'live' instead of merely survive. Later on,... Continue reading this post
- Going deep in Chicago
- No, I’m not talking the Chicago Cubs, I’m talking Pizzaria Uno, creator of the original deep dish pizza.... Continue reading this post
- Q&A with Khalil Akhtar, host of The Main Ingredient
- The Main Ingredient is one of CBC Radio's new summer programs. It's an inside look on the food we grow, buy and eat. In a Q&A, host Khalil Akhtar took the time to discuss his relationship with food and why... Continue reading this post
Comments (3)
Certainly, portable knowledge in the form of
pamphlets will make the enviro-conscious diner
more aware and likely to make earth-friendly
seafood choices but it is pressure on the
purveyors of seafood to purchase non-restricted fish that will inevitably happen
when and only when they are hit in the bottom
line.
you should feel awful for supporting the continued decimation of the shark population in order to 'enjoy' some ridiculous, trendy 'delicacy.' it's pathetic. one would hope you feel sufficiently exotic to have justified such a shameful practice.
Thanks for this article. I honestly had no idea Shark was in such peril. I will abstain from eating it from now on. I'm glad one of my favorites (rainbow trout) is ok too!