Chefs Collaborative

and their

Sustainable Seafood Primer

I think the primer is an EXCELLENT outline of the serious seafood issues (in plain language). It also provides a list of ways chefs and consumers can help with solutions (menu selection/planning, boycotts, etc.)

MBA is also constantly expanding the program to cover more species in more regions. I mean, what the hell is “opah”? (Just kidding. It’s a big open-ocean, red-meat fish. Gigantic, actually…)

1) It’d be cool designing an “interface” (I heard Mike say this once) that allowed consumers to readily access the most accurate, up-to-date Seafood Watch card. Maybe integrated into cell phones, PDAs, restaurant menus, supermarket seafood displays or shopping carts. “Is eating tilefish okay for the environment?? My belly says ‘yes’, but my fish-interface says ‘no.’” Almost nagging consumers into making smarter seafood decisions.

2) Though, none of this would be necessary if the seafood industry cooperated more. Smart restaurant chefs planning sustainable menus. Supermarkets only stocking “Best Choice” fish. (even “eco-friendly” Whole Foods doesn’t do this!) This FORCES consumers to make good decisions. Though I guess they stock fish based on consumer demands, huh?

3) AND this cooperation from restaurants and supermarkets wouldn’t even be necessary if fisherman didn’t even catch non-sustainable fish in the first place. But I guess that’s tied into #2, market demand.

So, yes, consumer-level green-purchasing is a good thing and important.

Also: am I wrong that the cards change yearly due to the condition of the particular species’ conditions?

This is my favorite “sustainable seafood guide.”
1) VERY well researched (read one of their background info reports for each species—great detail).
2) Smart critera for each species listed and categorized (again see their detailed reports)
3) Frequently updated according to new research
4) They’ll send you a lot of Seafood Watch cards…FOR FREE!!! I carry 2 in my wallet to hand out to random hott babes. I also leave them tucked into restaurant menus and supermarket seafood displays.

But of course, consumer-level change is only one part of the fight towards sustainable fisheries. Bigger (more important?!?!) issues are in economics, industry management and technology (e.g. fishing gear).

p.s. can you give us the link to the site where we can print out a “these are okay fish to eat on the east/west coast” pocket guides?

see here:
http://www.jeffrotman.com/