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People striving for a healthy diet often cite seafood as a good source of protein, vitamins, minerals, and omega 3 fatty acids. Yet, in 2013, Americans ate only about 14.5 pounds of it—compared with 110 pounds of beef. Of the 300 to 500 species of fish and shellfish available in the marketplace, 10 types account for 90 percent of all seafood eaten. Shrimp, salmon, and canned tuna make up more than half of that number.
Familiarity is a hard habit to break. But worse, such single-mindedness results in overfishing, which is running rampant in the seafood industry. According to the Monterey Bay Aquarium’s Seafood Watch, currently nearly 75 percent of the world’s fisheries are overfished or in danger of becoming so.
Organizations like the Monterey Bay Aquarium and Marine Stewardship Council are working to educate consumers and the industry on making sustainable seafood choices. Their stamps of approval mean a product was farmed or caught in responsible ways that promote the continued vitality of diverse oceans.
Educate Consumers—and Yourself
Prepared food counters and foodservice operators have an opportunity to connect with consumers as they grow increasingly adventurous, health-conscious, and sustainability minded with their food selections.
Seafoodwatch.org maintains a list of preferred seafood species, with simple rankings of “best choice” (the highest mark), “good alternative” and, simply, “avoid.” Take the extra step of building a strong relationship with suppliers who exercise environmentally responsible practices. A trusted dealer can also help you decide whether farm-raised or wild-caught seafood is a better option.
[Related: Organic, Sustainable Seafood May Be Fast-Casual Industry's Next Big Trend]
Be proactive with customers. Offer brochures and signage that explains why, for example, you are using barramundi or black cod rather than grouper. (It takes 15 to 30 years to be replenished compared with faster-growing species.) When selling unfamiliar fish, describe the taste and texture, and identify more familiar species it may be similar to.
Here, find three original recipes to start or continue your path to more sustainable, and satisfying, seafood dishes.
- Mussels Steamed in Beer with Bacon
- Poached Arctic Char Provençal with Fennel Vinaigrette
- Oven-Roasted Sablefish Veronique
from Prepared Food Recipes http://ift.tt/2z2y3R2
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