Wednesday, January 19, 2011

Sustainable Seafood & Traditional Ceviche

I live steps from the ocean and sometimes forget what an amazing, dynamic, GIGANTIC, living ecosystem it is.  It's the last frontier, as unexplored in some deep trenches as space, and home to millions of life forms with limitless potential.  Coastal living can afford you many options for a diet that comes from the sea, and eating fish is healthy, right?  For the most part it is, but there are other factors that make some fish less desirable.  Just like a little pebble makes a ripple in the water that spreads to far reaching parts, the fishing practices in other regions can eventually affect you as well.  For instance, farmed salmon not only has things like added color, but it's populations spread diseases to wild species and depletes other populations of fish it needs to feed on. 

From the Monterey Bay Aquarium Seafood Watch site: "The oceans supply us with food, help regulate our climate, and supply a livelihood for millions of people. Just as important, we depend on the oceans for recreation and renewal. But our seas are not the infinite bounty they appear to be. Today, no part of the oceans remain unaffected by human activities. And among the many factors influencing our ocean ecosystems, none has a greater impact than fishing."

They have a great pocket guide you can download, or an app for your iPhone that allows you to check out what you're about to eat/purchase and it's impact on the world around you.  By making a little effort to make a choice for the environment, we can all enjoy a healthy diet of the ocean's bounty for generations. 

As I'm making a massive amount of ceviche for my in-laws the evening, it made me realize that while I'm trying to make my mark on the world with my food, I need to tread lightly.

Traditional Peruvian Ceviche

This dish can be made with a number of types of fish, but snapper is fairly common.  Be sure to choose snapper/rockfish that comes from British Columbia or Alaska that has been hook-and-line caught.  Trawling practices have been known to damage the seafloor and catch other fish that are then discarded (called bycatch)

Slice the snapper filets into smaller portions, marinate with citrus (lemon, lime, orange) in a glass
 bowl, add a little salt, cover and refrigerate for 3+ hours.  Fish will become opaque as the acid in the citrus "cooks" the fish. Serve with thinly sliced red onions and chopped cilantro.

1 comment:

Seaside Kitchen said...

Another good resource for info on eating sustainable seafood


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