HIGH SUMMER 2011
ONE FISH, TWO FISH, BLUE FISH, NO FISH
In this issue we get our feet wet. There’s no talking about seafood without rocking the boat. ‘It’s complicated’ is an understatement. How seafood is caught or farmed makes a big difference to a species future and to the health of the oceans. And it’s important to understand that at the bottom of it all, the oceans are inextricably linked to the health of all environments.
Fish counters are filleted conundrums on ice. Though eaters’ awareness about sustainable seafood is on the rise–as any local Larsen or Poole fishmonger will surely attest–what is considered ocean-friendly today, and what will define it in the future, may conflict and conspire against what we want to eat for dinner tonight. It’s pretty clear though, that dining weekly on slabs of bluefin tuna or Atlantic cod is no longer the best choice. Keeping swordfish to a once-a-summer, harpooned treat may be a good adaptive strategy. But how do you navigate these challenging waters? I offer that you start by asking questions of those folks who know their stuff and have informed perspectives–the fishermen, fishmongers, chefs, regulators and the scientists. So whether it’s about taste, cooking, health,environment, economics, politics, or education, you can become more knowledgeable for the reasons that you care about.
In collaboration with the New England Aquarium, we designed a special pull-out about ocean-friendly seafood choices. We hope that you’ll tear it out of the magazine, put it on your fridge or your kitchen bulletin board, use it to make informed choices and moreover, that you’ll get curious and start asking questions about what’s listed, what’s not and why. Amandine Surier sheds light on two Island restaurants striving to source their seafood sustainably right from the docks. Sofi Thanhauser considers the elusive squid from jig to ink sauce. Jennifer Bender Ferré introduces the traceability of local, whale-safe lobstering in the Commonwealth Quality program. And as the collective sigh of September approaches, Moria Silva writes about the Striped Bass and Bluefish Derby that helps feed our Island’s seniors fresh, local catch. By taking small steps in awareness, education and action, such as buying consciously, you can bridge the gaps and help make a meaningful difference. It’s all in the food. Eat well and enjoy.