Wanna save Gulf seafood? Eat it! [SLIDESHOW]
Seafood menus are a minefield if you’re trying to eat conscientiously. Those tiger shrimp in your cocktail? So tasty — but shrimp farms are destroying Asia’s mangrove forests, along with the other creatures and people who depend on these delicate ecosystems. Is your sushi shrinkwrapped? Then you can be pretty sure it’s not sustainable.
But with the BP well still hemorrhaging petroleum into the Gulf of Mexico, now’s your chance to eat some seafood guilt free. As Gary Nabhan writes today for Grist, 138 place-based foods are directly affected by the Gulf oil spill, as are the mostly ethnic-minority fishers and foragers who depend on those foods for their livelihoods. But perceptions to the contrary, not all Gulf fisheries are closed. Plenty of shrimp, shellfish, and other seafood that have been greenlighted by the Monterey Bay Aquarium’s Seafood Watch program are still making it to market. The problem is that consumers are afraid to buy them. Well, fear not. Safeguards are in place — including federal oil-sniffers!
So as Slow Food New Orleans activist Poppy Tooker tells Nabhan, take this opportunity to “Eat it to save it!” As long as you can find Gulf seafood at a market or restaurant near you, you can be sure it’s safe. And by buying it, you’re supporting fisherpeople in dire straits.
This slideshow highlights some of the tastier items to look for:
Fried oyster po-boys, like this one at the New Orleans po-boy institution Mother’s, are ubiquitous along the Gulf Coast, and one of the safest ways to eat oysters during months without an “R” in them. (The frying kills any warm-season pathogens that might be present in the oysters.) Of course, frying can’t decontaminate an oil-tainted bivalve, but many Gulf Coast oyster farms remain unaffected by the BP leak.