Sustainable Seafood at Sen Sushi, Oak Park
Sustainable Seafood at Sen Sushi, Oak Park
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Post #31 - March 14th, 2010, 12:58 pmThey have traditional nigiri and maki. I've been there 5-6 times, never found any of the fish to be subpar.i used to milk cows
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Post #32 - March 30th, 2010, 12:41 pmTrader Joe's going with all-sustainable seafood, though it's going to take a few years: http://www.mnn.com/lifestyle/responsibl ... le-seafood"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #33 - March 30th, 2010, 1:58 pmhey david, have you studied the environmental effects of fish farms? i have not, but the little i have heard sounds pretty scary.i used to milk cows
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Post #34 - March 30th, 2010, 2:15 pmteatpuller wrote:hey david, have you studied the environmental effects of fish farms? i have not, but the little i have heard sounds pretty scary.
Some fish farms are clearly environmentally destructive, but well-managed, closed-system fish farms are a good way to go (and some -- like Aqua Ranch -- have the added advantage of recycling waste as fertilizer for vegetables).
US tilapia farms used to get a pretty good rating from Monterey Bay and the Shedd, but, you know, it's tilapia, and I must say, the last time I had Laughing Bird shrimp (at Sepia in their shrimp n' grits), I was not knocked out, though it is farm raised and sustainable."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #35 - March 30th, 2010, 2:25 pmit's a shame its not easier to get some of the oddball species out there. some of the larger mackerel are good eating. you're not going to find that at Jewel or Whole Foods.i used to milk cows
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Post #36 - March 30th, 2010, 2:30 pmteatpuller wrote:it's a shame its not easier to get some of the oddball species out there. some of the larger mackerel are good eating. you're not going to find that at Jewel or Whole Foods.
Agreed. Mackerel is one of my favorite sushi items, and being a bottom-feeder, it's usually listed as sustainable, though it's unlikely to ever appear in the fresh fish counter at Jewel (Whole Foods seems not out of the question).
I think it will become progressively easier to get even more "oddball," less common species as supplies of the more popular fish are disappearing, and chefs (as well as diners) are getting more adventurous about what they're willing to try (e.g., Asian carp)."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #37 - April 15th, 2010, 8:50 amIn Sun-Times, Lisa Shames on how Chicago chefs are focusing on sustainable seafood for their menus.
Maybe it's time to start a separate thread focused on sustainable seafood..."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #38 - April 15th, 2010, 12:33 pmDavid Hammond wrote: In Sun-Times, Lisa Shames on how Chicago chefs are focusing on sustainable seafood for their menus.
Maybe it's time to start a separate thread focused on sustainable seafood...
YES!!!!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #39 - April 15th, 2010, 2:00 pmboudreaulicious wrote:David Hammond wrote: In Sun-Times, Lisa Shames on how Chicago chefs are focusing on sustainable seafood for their menus.
Maybe it's time to start a separate thread focused on sustainable seafood...
YES!!!!
I am going to start a sustainable seafood thread in Other Culinary Chat and will post link here when it's up."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #40 - April 15th, 2010, 8:25 pmDavid Hammond wrote:boudreaulicious wrote:David Hammond wrote: In Sun-Times, Lisa Shames on how Chicago chefs are focusing on sustainable seafood for their menus.
Maybe it's time to start a separate thread focused on sustainable seafood...
YES!!!!
I am going to start a sustainable seafood thread in Other Culinary Chat and will post link here when it's up.
viewtopic.php?f=18&t=28275"Don't you ever underestimate the power of a female." Bootsy Collins
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