The Slow Food USA Blog

Sourcing Sustainable Seafood

Posted on Tue, June 24, 2008 by Jerusha Klemperer
4 Comments | Categories: Seafood,

As we've discussed on this blog many times before, seafood stocks around the world are in trouble for a host of reasons, including overfishing, pollution, etc. Oftentimes chefs, consumers, and home cooks want to do the right thing, but don't know how.

Chefs Collaborative is a member-based organization that works collectively to support the use of high quality, delicious, local foods on our nation's tables. They provide essential resources for chefs who care deeply about having a sustainable food system, and provide educational resources for them, such as the just-released Seafood Solutions: A Chef's Guide to Sourcing Sustainable Seafood.

The great news: it's free, downloadable from their website.

(In addition, please note that Chef's Collaborative is a founding partner in the Renewing America's Food Traditions collaborative, which seeks to document and restore America's most endangered foods.)

Member Comments

From Serdarca on Wed, June 25, 2008

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From DrK-Z on Thu, July 24, 2008

The Slow Food Nation event is a huge opportunity to unite the world community behind sustainable fishing, if there is such a thing. Europe, Asia, and America’s insatiable desire for prime cooking fish and sashimi is destroying not only poor coastal folk’s food sources but also threatens to wipe out all other forms of life dependent on fish. What is being done by Slow Food to address this? Sushi places proliferate, shrimp trawlers denude the sea-floors of all life, African coastal folk lose food to hungry French gourmets, and Chinese soups demand that all of the sharks of the world be killed. Even catfish is suspect, as Amazonian catfish farmers feed rare fresh-water dolphins to their fish-flocks as cheap feed! Seems to me that Slow Food Nation could be poised to push for legislation requiring fish markets to display a (frequently-updated) Audubon three-color rating system in every market and ideally on every menu, so that consumers know that the red snapper they see on that bed of ice is being caught illegally (by American standards), and that soon all snapper will be extinct if such practices continue. To my knowledge, only New Zealand has sufficiently rigid standards to protect fish within their own waters; such standards need to be extended worldwide by INFORMED, CARING CONSUMERS. Could be Slow Food’s finest hour!

From Martin Reed on Tue, April 06, 2010

We just opened the first site that sells only sustainable seafood. It’s all sushi-quality fresh and we deliver anywhere in the US. http://ilovebluesea.com