Ah- Chilean Seabass- meaty, flavourful and thoroughly robust. What? It’s not on the menu? If your favourite restaurant isn’t offering this particular kind of fish anymore, I say, kudos to the chef. In five short years, experts say this fish could become commercially extinct. He or she may be part of the Endangered Fish Alliance (EFA), a Toronto-based, Canada-wide not-for-profit organization aimed at educating the public about the dangers of endangered fish species. Or your favourite chef may simply know better than to put a species of fish that’s on the brink of extinction on the evening’s dinner options. And for those who utter, “But I can still get this at my favourite bistro!” with shock and dismay, chances are, you’re eating pirated fish my friend, poached by those whose bottom line stops at the almighty buck.
How did we get here?
There are a number of factors which have lead to this grizzly day- pollution, over-fishing, the destruction of underwater natural habitats all bleed into the murky pool we’ve pushed along. For a more detailed explanation of how we’ve gotten to this sad state of affairs, I invite you all to read suite101.com’s own Sharon West’s piece: Race To Catch Fish. It paints a clear picture of what’s happening and why some of the usual solutions may not be as useful as originally intended.
So what fish should you be worried about putting on your plate? The top four species that don’t make an appearance on enlightened chef’s menus include:
- Orange Roughy
- Chilean Seabass
- Swordfish
- Various kinds of Caviar (over-fishing and pollution are the culprits of wild Sturgeon caviar from Iran, Russia and Turkey.)
OK, you say, but what are my options or alternatives? The EFA suggests the following sustainable alternatives instead:
- Instead of Orange Roughy, try Tilapia, Pacific Halibut, Pacific Sole or Summer Flounder.
- Instead of Chilean Seabass give Mahi Mahi, Sable Fish, White Sea Bass or Shad a taste.
- Instead of Swordfish, alternatives include: Hawaiian Swordfish and Salmon
- Caviar- try eco-friendly caviar from reputable, farmed sturgeon operators. Whitefish and Artic Char caviar are becoming increasingly popular. In fact, the NY Times even ran a full feature piece recently about how good Canadian and US farmed caviar is becoming. Debating the merits of Beluga versus Osetra may be a luxury of the past. Other viable options: Wild Pacific Salmon Roe and Paddlefish Roe.
For inspired recipes, check out my Sustainable Seafood Fare post later this week and get cooking. It’s not all doom and gloom- it’s just good common sense to eat what’s sustainable for today and tomorrow!
To read more about the state of today's farming/fishing practices- check out Jacqueline Church's http://gourmetfood.suite101.com/article.cfm/sustainable_fish__tainted_lettuce piece. The more you know, the better your decision making abilities, right?
