Choosing sustainable sushi more important than ever, post-spill
In “Chewing the Scenery,” we round up interesting food-related videos from around the Web.
There are lots of reasons to choose your sushi carefully: most salmon, shrimp, tuna, and eel come hooked to ecological disaster. Now, with the Gulf oil spill threatening the entire marine ecosystem that provides the bulk of U.S. shrimp and fish and hitting the Atlantic bluefin tuna particularly hard, as Barry Estabrook points out on Mark Bittman’s new blog, right-minded sushi lovers’ choices are narrowing further. In this video for CNN, Casson Trenor, author of Sustainable Sushi and consultant to San Francisco’s Tataki Sushi restaurant, offers advice on selecting sustainable sushi anywhere. Just remember the four S’s, he says: Size, Seasonal, Silver, Shellfish. Check it out.
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