Did you know that your version of Internet Explorer is out of date?
To get the best possible experience using our website we recommend downloading one of the browsers below.

Internet Explorer 10, Firefox, Chrome, or Safari.

Top Chef Masters Contestant Rick Moonen Gets Serious About Sustainable Seafood

Like us on Facebook:
The current article you are reading does not reflect the views of the current editors and contributors of the new Ecorazzi

Sustainable seafood is a hot topic these days, not only thanks to the Gulf oil spill, but also because we’ve made a habit of overfishing our oceans. The result of this live-for-today mentality is a significant decline in fish stocks in species such as tuna, shark and whale. And when you add a 40% drop in phytoplankton to the mix, all signs point to the eventual collapse of our oceans’ food chain.

In the past, high profile chefs like Alton Brown, Rick Bayless and Mario Batali have touted the benefits of serving sustainable seafood — some going as far as to sign Monterey Bay Aquarium’s Seafood Watch Pledge. Now, Bravo’s Top Chef Masters runner-up Rick Moonen is speaking out.

Moonen says that we consume a relatively limited selection of species, which he calls the Big Five (salmon, tuna, cod, snapper and bass). These species, Moonen predicts, are in danger of becoming extinct in roughly 38 years if we don’t begin to explore “Non-Targeted Edible Wild Biomass,” which include Floridian Wreckfish, Cobia, Wahoo, Drumfish, Sea Cats, Wolf Fish, Tautog and Wrasse.

He suggests that these rarely heard species merely suffer from bad names, and that with better marketing, education and skilled culinary preparation, they can take the burden off of traditional varieties.

Want to learn more about the fish you eat? Consult the Natural Resource Defense Council’s Sustainable Seafood Guide and see if your favorite restaurant has been reviewed by Fish2Fork.

Via Las Vegas Weekly


Like us on Facebook:
0 Comments

Kendall Jenner’s calfskin shoes illustrate how society values animal products

Press releases often find their way into my inbox. Occasionally, they’ll centre around a new animal rights initiative or vegan product, but usually, they’re unsolicited dribble e-blasted to every unprotected news media email address available. So when news of some…

Seductive and Destructive: The Insidiousness of “Happy” Exploitation

We need to shatter and dispel once and for all the insidious myth that it is somehow possible to exploit non-human animals “humanely.”

How I Got Ill on a Vegan Diet and Why I Ended Up Listening to My Body

Let me tell you, when I made that choice, I didn’t feel good about it.