Sustainable fish 101

February 17, 2009 12:00:00 AM PST
Sustainable sushi 101: A quick lesson on which fish you should eat and which ones you should avoid. With some tips is the author of "Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time," Casson Trenor. Trenor is also the seafood sustainability expert at Tataki Sushi in San Francisco, and was joined by chef and partner, Kin Liu.

Recipe: Albacore Tataki Salad

Ingredients:

  • Albacore filet
  • Salad greens (and any other salad vegetables, as desired)
  • Garlic (fried)
  • Lemon (zest)
  • Cashews
  • Mirin
  • Sake
  • Soy Sauce
  • Shiro miso
  • Sriracha (chili sauce)
  • Sugar

Step 1: Dressing

Combine the following ingredients in a blender:
100 ml cashews
50 ml mirin
50 ml sugar
50 ml soy sauce

Step 2: Reduction

In a saucepan, combine the following ingredients:
10 oz shiro miso
10-12 T sugar
50 ml sake
50 ml mirin
Sriracha (chili sauce) to taste
Reduce over low heat
Remove from heat and let cool

Step 3: Albacore
Sear albacore (we can do this either in a hot pan or with a blowtorch). Transfer albacore to an ice bath. Remove from ice and let dry

Step 4: Build salad
Toss salad vegetables with dressing. Top salad with lemon zest. Slice albacore and layer on top of salad. Drizzle miso reduction on top of salad. Top with fried garlic.

Tataki Sushi and Sake Bar
2815 California St
(Corner with Divisadero)
San Francisco
Phone: 415-931-1182
www.tatakisushibar.com

About Kin Lui:
Chef Kin Lui was born in Hong Kong but raised most his life in Hawaii. His passion for cooking began at the early age of 16. He later moved to San Francisco to pursue his culinary career. Kin was lucky enough to apprentice under the Master Sushi Chef at the renowned Kyo-ya Restaurant. He was inspired and motivated to fuse local Hawaiian and Asian traditions into the art of sushi making. His ability to add his unique fusion flare to sushi compliments the traditional Japanese style. Chef Kin oversees the day-to-day operation of Tataki Sushi and Sake Bar alongside his partner Raymond Ho and their seafood sustainability expert, Casson Trenor.

About Casson Trenor:
Casson Trenor is the Business Development Director of the environmental group FishWise, as well as the seafood sustainability expert at San Francisco's Tataki Sushi and Sake Bar. He specializes in sushi, and is dedicated to transforming the American sushi complex into a sustainable industry. Casson is the author of Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time and firmly believes that the only way to preserve the art and beauty of sushi for future generations is to incorporate a strong environmental commitment into the very foundations of the cuisine itself.

About the book
Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time answers the question on the minds of millions who enjoy eating fish: how can we indulge the desire to dine well while keeping our health and the health of the oceans in mind? With painstaking research found in no other book on the market to date, this pocket-size guide profiles dozens of the most common fish and shellfish one might encounter at a sushi bar, details where and how they are caught, whether or not they are safe, and how they figure in the current fishery crisis.

Written by a fishery and sustainability expert who was himself netted long ago by the allure of Japanese cuisine, Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time offers simple, clear explanations of such topics as mercury and PCB levels, overfishing, and species extinction. Attractively designed and featuring quick facts, recommendations, photos, and illustrations, the book was written for both the novice and the seasoned sushi fan. In a storm of seafood shortages and frightening statistics, Sustainable Sushi shows readers how to enjoy the sushi bar without guilt.

More information is available at www.sustainablesushi.net.

Buy the book on Amazon: Sustainable Sushi


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