Now, if only we could get Japan to do this; top gourmet restaurant chefs in France are taking bluefin tuna off the menu. They reason that people will buy fish that they eat (and liked) in restaurants.
Top French chefs take bluefin tuna off the menu
There are a number of other fish that should be off the menu, and many sustainable chefs have already stopped serving them, notably: orange roughy (deep sea perch, Hoplostethus atlanticus), Patagonian toothfish (Patagonian toothfish, Dissostichus eleginoides -- note, when I Googled that, there were a lot of recipes for it -- agh! -- shark and shark fin, any sturgeon caviar from Russia and eastern Europe.
The National Seafood Guide from the Monterey Bay
Aquarium gives a more comprehensive listing.
National seafood guide
(in PDF)
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1 comment:
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