Sustainable Seafood

Sorry, another screed from the bully pulpit…

Fish is a high-protein, low fat food that provides a range of health benefits. In particular, white-flesh fish is lower in fat than any other source of animal protein, and oilier fish contain substantial quantities of omega-3, or the “good” fat in the human diet. A growing body of evidence indicates that omega-3 fatty acids help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction.

In addition, fish does not contain those “naughty” omega-6 fatty acids lurking in red meat.

Despite their nutritional value, fish can pose considerable health risks when contaminated with substances such as metals—the most commonly discussed being mercury. Once mercury enters a waterway, naturally occurring bacteria absorb it and convert it to a form called methyl mercury. Unfortunately, humans absorb methyl mercury readily and are especially vulnerable to its effects. Because the poison is odorless, colorless and accumulates in the meat of the fish, it is not easy to detect and cannot be avoided by trimming off specific parts. Polychlorinated biphenyls (PCBs) are a group of manufactured organic chemicals that contain 209 individual chlorinated chemicals, known as congeners. Eating fish contaminated with mercury or PCBs, can adversely affect the brain and nervous system, causing serious health problems, especially for young children and pregnant women.

How do you select a fish?

Rule: Know thy local fishmonger or butcher. There is no excuse for timidity—his job (the one he is paid to do) is to serve you fresh fish, fowl and meat. Probing inquiry about his product is completely de rigeur, if not mandated; and a fishmonger or butcher who does not openly share his intimate knowledge with you is one to avoid. (I knew one.)

(1) “Flat” fish:
The shorter the “boat to plate time” the better; firm, shiny, bright colored flesh; fresh, mild, open ocean-sea breeze scent, not “fishy” or ammoniac; scales intact & even; clear, not cloudy eyes (except for deeper fish, e.g., grouper); bright pink or red gills, not slimy, dry or mucous covered; fillets & steaks should be moist and without discoloration.

(2) Shell fish (crustaceans & mollusks):
“Boat to plate time” again rules; mild, open ocean-sea breeze scent; Lobsters and crabs should be purchased live and as close to the time of cooking as possible. Both should actively move their claws; lobsters should flap their tails tightly against their chests or, when picked up, curl their tails under their shells. Shrimp should have uniform color and feel firm to the touch. Hard-shell clams, mussels, and oysters, purchased live in their shells, should have tightly closed shells or snap tightly closed when tapped. If they do not close when tapped, they are dead and should be discarded. Soft-shell clams are unable to close their shells completely. To determine if they are alive, gently touch the protruding neck of each clam to see if it will retract. If the neck does not retract slightly, discard the clam. Discard any clams, mussels, or oysters that have cracked or broken shells. Freshly shucked clams, sold in their liquor, should be plump, moist, and shiny. Freshly shucked oysters should be surrounded by a clear, slightly milky, white or light gray liquid. Freshly shucked scallops vary in color from creamy white to tan to a light pink color. Squid should have cream-colored skin with pinkish patches.

Rule: Keep in mind how the fish in our precious oceans are preciptiously vanishing…the numbers from studies are staggering. For instance, since 1950, the harvests from about one third of the world’s fisheries have collapsed to less than 10% of their historical highs. Among the culprits are overfishing, habitat damage, climate change, oxygen depletion and bycatch. So, solemnly chose a species which is relatively abundant, and whose fishing/farming methods are friendly to the seas and rivers. The fish should also be one which is commonly free of known toxins or contaminants…that is, not found in troubled waters.

Because of the number of fish involved and the ever changing populations, a well researched, almost indispensable, site which rates current seafood choices is the Monterey Aquarium Seafood Watch . Another equally informative site is Blue Ocean Institute, offering assessments and suggested better alternatives to fish in significant environmental danger. Both sources also offer seafood and sushi pocket guides to assure your restaurant choices include sustainable fish.

Finally, a new book entitled Sustainable Sushi: A Guide to Saving The Oceans One Bite At A Time was released for publication last month which provides a comprehensive guide for conscientious sushi diners.