I have always been a seafood lover… given the choice of lobster or steak… lobster hands down…teriyaki chicken or miso cod… absolutely, miso cod… so, I was thrilled to be invited to ‘The Sustainable Seafood Summit’ at Bluewater Grill in Redondo Beach. It was informative and so delicious! (Special thanks to the fabulous Romy!)
As an event curator, I am always searching for new food ideas and information. I prefer to be making healthy decisions for my family and myself and encourage clients to do the same. Recently, I had a request for caviar and was surprised my favorite caterer said they no longer provided caviar because they did not support the practices of how it was gathered. Hmmmm, I thought, what does that mean?!
I would soon find out. While we learned about fish and fishing practices, we tasted 4 different types of salmon: Wild Sockeye, Wild King Salmon, Farm Raised Atlantic Salmon, and Farm Raised British Columbian King Salmon made by the wonderful chef Brian Hirsty, we sampled oysters including: Blue Points, Malpaque, Fanny Bay, Hamersley, and Kumomoto oysters while Jimmy Ulcickas, co-founder of Bluewater Grill discussed oyster sourcing and showed us how to shuck an oyster. Plus, we enjoyed a lovely Pinot Gris from King Estates in Oregon.
In short regarding caviar, to protect the endangered Beluga sturgeon and several other fish and to insure that the methods in production allow the females to continue producing more roe during their lives there has been an increasing demand for alternative sources and more humane practices. American Paddlefish caviar was one suggestion to ensure best practices.
For all seafood if it is either fished or farmed by sources that can maintain or increase production in the future without jeopardizing the ecosystems from which it was acquired it is considered sustainable.
What I learned at the Seafood Summit answered my questions about caviar and gave me a crash course in other preferred and sustainable practices with seafood. When lovers of food and lovers of our environment come together… what can be better?
Bluewater Grill has taken sustainable seafood practices one step further and is now entered into a sustainability and promotional partnership with the Aquarium of the Pacific in Long Beach as part of its goal of total menu sustainability compliance by the end of the 2011. To date, more than 90% of the five-restaurant chain’s seafood offerings are sustainably caught or farmed in a method approved by the Aquarium of the Pacific – among the highest of any seafood restaurant in Southern California. The promo is valid through September 1, 2011. To learn more click here.
It’s the perfect opportunity to try your own Wild King Salmon, Pan Sautéed Panko Calamari Steak, sample from the oyster bar or customize the perfect Bloody Mary.
Jeannine Chanin-Penn… xoj9 | event curator | smart & beautiful events…
My son, my husband, lobster & the color purple make me happy…