Barton Seaver, executive chef at Northwest DC’s restaurant Blue Ridge appeared on CNN today to speak about the realities of seafood sustainability and ways that Americans, and the world for that matter, can make their menus more sustainable when it comes to seafood.
Seaver recommends switching out mainstream choices such as tuna, swordfish and salmon, which have been seriously over fished and over eaten, with smaller, plentiful species like mackerel, sardines, clams, catfish, oysters, and my personal favorite, anchovies. Another practical and healthy suggestion is for restaurant and home chefs to use more vegetables in their dishes. And with the DC farmers market season ready to kick into gear, it’s the perfect time to incorporate produce from local sources into our cooking.
These simple and implementable cooking choices, according to Seaver, can have a measurable impact on depleted fish populations and can help in comprehensive efforts of seafood sustainability.