During this season of Lent, we know people are shopping for seafood more frequently and we wanted to help guide sustainable seafood purchases, because buying fish that is caught responsibly is important to consumers. With more reports of seafood mis-labeling, and conflicting sustainability standards, we hope that this series will help consumers choose fish that is local, fresh, and guaranteed to be caught sustainably.
Knowing where your seafood comes from can help support local fishermen who work hard to supply us with the seafood that we all love.
This week, we are featuring Pacific Sablefish (also known as black cod) which is managed under the Pacific Groundfish Individual Fishing Quota (IFQ) Program. We are also presenting a tasty recipe from Chef Kerry Heffernan: Sable with Pickled Jerusalem Artichokes and Sherry Vinaigrette.