Selected tags: Seafood

Eating with the Ecosystem: Georges Bank


Eating with the EcosystemEating with the Ecosystem is a project created to help consumers learn about the marine waters from which New England seafood is harvested.  The project aims to build upon related efforts focused on sustainable seafood and eating local by urging consumers to think about the suite of species living together in a given place, and their ecological interactions and fluctuations in abundance.  In other words, their mission is to grow awareness of individual species to awareness of the entire ecosystem.

One important message of Eating with the Ecosystem is that consumers should focus on healthy stocks so that we benefit from abundance while allowing other resources to recover.  Today, this means being willing to try species that are unfamiliar to many seafood lovers.  As we work to recover well-known species like cod and flounder, species such as dogfish, skates, hake, pollock and redfish present opportunities to offset lost revenue for fishermen, and for diners to try some new tastes.  Fortunately, based on the results of a poll conducted collaboratively by EDF and the Center for Marketing Research at UMass-Dartmouth, consumers seem willing to give those species a chance. Read More »

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Who caught tonight's seafood dinner?

Jason DeLaCruz, a fisherman with Gulf Wild, holds grouper caught in the Gulf of Mexico. Fishermen provide detailed tracing information for the fish to market them to high-end chefs and retailers. Photo by Rich Taylor.

In E&E Greenwire today, reporter Allison Winter writes about a seafood label called Gulf Wild, which puts a barcode on fish from the Gulf of Mexico’s catch share program. Consumers can use that barcode to find out where exactly the fish was caught and the name of the fishermen who landed it. Fishermen involved in Gulf Wild also sign a “conservation covenant” and consumers can feel better knowing that the catch share program has successfully ended commercial overfishing. In addition, fishermen are no longer required, as they were under the old regulations, to toss good fish overboard if they accidentally catch it on the wrong day.

The article also discusses how catch shares have played a role in increasing seafood traceability for chefs and ultimately consumers:

“Some fishermen in the program also credit a new management system for creating the opportunity to start the program… One result, according to those involved with the fishery, is that fishermen have been more willing to cooperate with each other and have the time and incentive to fish more carefully and find new ways to market their fish.”

“(Catch share) advocates — including chefs, some environmental groups and fishermen involved in the programs — say they create a stable environment for fish and fishermen and a steadier supply for the market. Rick Moonen, a renowned chef and advocate for sustainable seafood, is among them. Moonen supports catch shares for the environmental benefits but said his business also benefits with better-quality fish. Fishermen in a catch share can work more slowly and try to get a premium for fish that were handled carefully.

‘Sometimes, with other fisheries, you end up with a beat-up fish, and as a chef you're thinking, this sucks," Moonen said. "I would rather pay another dollar a pound and get a better fish. Boom, there you go, catch shares make that possible.’”

Read the full article here

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'Fish on Fridays': Gulf of Mexico Grouper

Grilled Grouper

Grilled Grouper over Arugula & orange salad. Photo credit: Food Network/Emeril Lagasse

Grouper are delicious fish that are harvested in both the South Atlantic and Gulf of Mexico. In the Gulf of Mexico, these fish are managed under a catch share program, where species like red and black grouper have healthy populations. John Schmidt, a fisherman in the Gulf of Mexico who fishes for grouper, tells us about his experiences in the fishery and how it has changed for the better under a catch share. Finally, we are sharing a delicious and healthy recipe for grilled grouper over an arugula and orange salad.

Gulf of Mexico Grouper/Tilefish IFQ Program

The Grouper-Tilefish IFQ program was implemented in January of 2010. Prior to this program, commercial grouper and tilefish were managed with limited access fishing permits, trip limits, size limits, closed seasons and catch limits. These management measures resulted in overcapitalization of the fishery and subsequent early closures. Fishermen were going bankrupt and fish stocks were depleted. Since the fishermen have been operating under a catch share in this fishery, the stocks are rebuilding, discards of dead fish are down, the race to fish has been eliminated, and fishermen are able to grow their businesses in an industry that was previously struggling. Read More »

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‘Fish on Fridays’: Black Sea Bass, Virginia Beach Style

Black Sea Bass

Black Sea Bass

If you’ve been to an upscale Manhattan seafood restaurant, chances are you’ve seen Black Sea Bass on the menu. New York chefs drive the bulk of the demand for this tasty Atlantic fish, but you don’t have to be a fancy New York City chef to put Black Sea Bass on the table.  Sea bass fished off the coast of Virginia, Maryland and Delaware is caught sustainably under a catch share program which ensures that catch limits are not exceeded and fish populations can maintain healthy numbers. It is important to note, however, that not all sea bass caught on the Atlantic coast is sustainably managed, so it is best to ask your chef or seafood vendor where the fish was caught to ensure you are supporting fishermen who are fishing sustainably.

This week’s ‘Fish on Fridays’ post features VA black sea bass, currently managed under an ITQ system. Jack Stallings and his partner at Virginia Beach’s Coastal Grill have shared their technique for frying sea bass whole and serving it with scallion butter. Read More »

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‘Fish on Fridays’: Chefs Collaborative shines the spotlight on underappreciated New England groundfish

Trash Fish Dinner Invitation Today’s ‘Fish on Friday’ post will be a little bit different. Rather than focusing on a single species or fisherman, we want to highlight a growing movement and event to celebrate lesser known fish species and support New England fishermen—who need the support now more than ever.

With substantial catch reductions looming for Atlantic cod and several other popular species, you might think that buying sustainable, local seafood would be more challenging than ever. However there are many other healthy fish populations in New England’s waters, and with a little creativity, they could become staples of your seafood repertoire.

Sometimes called “trash fish,” underutilized fish species such as redfish, hake, Atlantic pollock and sea robin, have long taken a back seat on fishing vessels and restaurant menus to more popular species, such as cod. But that doesn’t mean they aren’t worth your attention. Read More »

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'Fish on Fridays': Pacific Sablefish

Sablefish Recipe

Sable with Pickled Jerusalem Artichokes and Sherry Vinaigrette. Recipe from Chef Kerry Heffernan

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.

Read More »

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‘Fish on Fridays’: Sustainable Fish Choices for Lent

Pike Place Seafood Market

Pike Place Seafood Market
Photo Credit: Joey Brookhart/Marine Photobank

During this season of Lent, millions of people are replacing meat with fish on Fridays.  And as they shop for seafood more frequently, many are also striving to avoid eating fish caught in a manner that further depletes the world’s fish stocks. With 87 percent of the world’s fisheries already fully or overexploited, buying sustainably caught seafood has become increasingly important to consumers.

Today, the best way to ensure you are buying sustainable seafood — and supporting American fishermen and fishing communities — is to buy from a US fishery managed under a system known as a “catch share.” Catch shares reduce overfishing by enforcing annual catch limits and increased monitoring, while granting fishermen a guaranteed share of the catch and greater flexibility in how they run their businesses. Read More »

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McDonald’s to Use Eco-Labeled Fish: We’re Lovin' It

McDonald's Filet O Fish Made from Alaskan Pollock

A McDonald's Filet o Fish sandwich, made from Alaskan Pollock. Photo from McDonald's

Recently, McDonald’s USA announced that it would become the first national restaurant chain to serve fish sporting an eco-label from the Marine Stewardship Council at all of its locations across the country. The new label will make its debut in conjunction with the launch of the restaurant’s new Fish McBites next month, although it’s already selling MSC-certified wild-caught Alaska pollock in its fish filet sandwiches and has been using certified fish in the US since 2005.

According to the Chicago Tribune, McDonald’s audits its fish supply to ensure both sustainability and traceability – the ability to trace the fish all the way through the supply chain from the restaurant back to the fishery. As one of the largest buyers of fish in the United States, McDonald’s decision to promote sustainable fish in its marketing and sales will help raise the visibility of this issue and the ability of consumers to choose sustainably caught fish over those that continue to be overfished.

The Alaskan pollock fishery has one of the strongest catch share management programs in the country, which has resulted in a halt to overfishing. The management program also provides for 100% monitoring, which leads to excellent data collection, allowing fishery managers to track compliance with quotas, record bycatch, assess habitat and ecosystem impacts, and generally improve the conservation and management of marine resources in Alaska. Read More »

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