Sustainable seafood takes centre-stage in artful ways to raise awareness of ocean conservation
A new cookbook and a national festival focus on sea-friendly ingredients
Tuna Acquaviva by chef Massimo Tringali from The Ocean Cookbook 2022.
THE ART OF sustainable seafood is in the spotlight right now: the Ocean Wise National Seafood Festival continues until February 28, while the Marine Stewardship Council has just launched a free digital cookbook with inspired eco-friendly recipes by chefs from around the world.
Some 400-plus restaurants across Canada are serving up artful fare as part of Ocean Wise National Seafood Festival, a celebration of sustainable seafood and ocean conservation. Nationwide, proceeds from each item purchased during the fest will support Ocean Wise in its work in protecting marine life and preventing overfishing, one of the greatest threats to the global ocean. The Ocean Wise symbol next to a menu item is an assurance of a sea-friendly choice.
Cantina Norte’s “Ursula’s Grotto: Octopus 3 Ways”. Photo via Ocean Wise.
Participating Metro Vancouver restaurants include 1931 Gallery Bistro at the Vancouver Art Gallery, which is serving steelhead risotto with cauliflower purée, edamame, and fennel salad. North Vancouver’s Cantina Norte has created Ursula’s Grotto: Octopus 3 Ways, consisting of char-grilled Pacific octopus; smoked octopus croquettes on a bed of mole verde with grilled and picked vegetables and crunchy rice; and octopus-ink chicharrón. At Holts Café Vancouver, chef Aaron Hoffman offers a Kyuquot Sound Miso Chowdown, a sablefish and white miso chowder, with smoked sable terrine, pickled potato, Brussels sprouts, mustard seeds, and fennel oil.
Other local establishments taking part are Hello Nori, Intercity Packers, Mamas Fish Chips, Organic Ocean Seafood, Sailors Seafoods, and ShuckShuck.
Chef Charlotte Langley’s Roasted and Flaked Wild Halibut Salad With a Crunchy Seed Topper from The Ocean Cookbook 2022.
Meanwhile, MSC’s new The Ocean Cookbook 2022 features dishes with sustainable seafood as the star ingredient. Consider a roasted and flaked Pacific halibut that Canadian chef Charlotte Langley centres in a salad with a crunchy pumpkin-, sesame- and flax-seed topper.
A non-profit organization, MSC works with fisheries, scientists, grocery stores, restaurants, and industry groups to ensure that oceans are fished sustainably and that ocean-friendly, traceable, wild fish is easy for consumers to source. It also works support fishermen and fishing communities and to prevent food fraud. Look for its blue fish label.
1931 Gallery Bistro.
Related Articles
