I love sushi. I have yet to master the art of eating sushi gracefully, and probably never will, (uncoordinated people take note: sushi + first date = early end to the evening) but at least the folks at SeaChoice have made it easy for me to master the art of eating sushi in a sustainable way. Their new, wallet-sized guide features sustainability information for seafood commonly found on sushi menus by ranking items as green (Best Choice), yellow (Some Concerns) or red (Avoid) options.
A growing facet of the seafood market in Canada, sushi restaurants often offer species – including bluefin tuna and farmed salmon – that are harvested unsustainably. But there are many “Best Choice” alternatives. Canada’s Sustainable Sushi Guide provides a detailed list of seafood items that have healthy populations and come from well-managed fisheries that don’t cause significant harm to ocean environments and other sea life. The guide offers sushi chefs and diners alike great alternatives for their favourite menu items, including local albacore tuna and Dungeness crab, as well as several new ones like Arctic char or sablefish.
With the addition of the sushi card to SeaChoice's offerings, my sushi choices are relatively guilt-free. Now, if only I could find a pocket card with pointers on how I can eat my sustainable sushi, carry on a conversation, and leave the restaurant with a clean shirt and an invite for a second date, my sushi choices would be relatively embarrassment-free as well.
You can download your own SeaChoice pocket sushi guide here.
If you want to learn even more about sustainable sushi, read Casson Trenor's "Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time".
Note: The pictures of the sustainable sushi in this post are some of the delicious menu offerings from Tataki Sushi and Sake Bar in San Francisco.