The sushi we eat today has its origins in fish preservation techniques that are hundreds of years old. Then, fish filled the ocean. Today, there are serious concerns about the number of fish left in the sea, so it's time to create new traditions.
Explore New Flavors
Has a buttery taste and smooth texture. Wonderful on its own in sashimi, it can also be paired with a range of flavors and textures.
Are slightly salty and taste of the ocean. At their best with subtle marinades and sophisticated flavor pairings, sardines give your sushi chef a chance to shine.
Iwana, Arctic Char
Has a luscious texture and tastes like a delicate salmon or trout. It's a great alternative to farmed salmon.
Tastes like a cross between abalone and clams, but has a less chewy texture. It's a good alternative to surf clams.
Shiro Maguro, Albacore Tuna Belly
Tastes similar to bluefin and is a good alternative to this red-listed species. Look for pole-caught albacore from the U.S. or Canada.
Ask the Question:
"Do You Serve Sustainable Seafood?"
At a sushi bar you have a unique opportunity to talk with your chef about the food you're about to eat and let her know you care about sustainable seafood. Ask if the seafood is farmed or wild, how it was caught and where it's from.
Video: Are We Loving Bluefin to Death?
Bluefin tuna is one of the most popular fish on the menu at most sushi bars. Sadly, our appetite for this delicacy has led to high prices, overfishing and the near collapse of bluefin populations worldwide.
What You Can Do:
- Avoid ordering bluefin tuna.
- Try albacore tuna (shiro maguro) instead; it tastes similar and is a "Best Choice" when troll-caught in the Pacific by U.S. or Canadian fishermen.
- Let your chef know that you prefer sustainable seafood.