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July 03, 2013

July Fish of the Month: Albacore Tuna

 

Your seafood choices can have a big impact on the health of our oceans and lakes – so make sure they’re positive ones! Every month, Shedd’s Right Bite team highlights a sustainable seafood option that’s good for both you and our planet. The Fish of the Month for July is albacore tuna caught by troll or pole-and-line, which is on Shedd’s “best choice list” for sustainability.

Albacore tuna is also known as white or longfin tuna. The species is highly migratory and can be found in warm oceans throughout the world. Pacific albacore tuna caught by the American Albacore Fishing Association is certified sustainable by the Marine Stewardship Council (MSC), the world’s leading ecolabel for seafood. This fishery takes special precautions to catch one tuna at a time with a pole and line, ensuring that there is limited bycatch, or other wildlife accidentally caught in fishing lines and nets. The MSC certification ensures that your tuna comes from ecofriendly sources from fishery to plate. Be sure to look for this logo when you go to the grocery store or dine at a restaurant.

You can support albacore troll and pole-and-line fisheries by trying our Fish of the Month recipe, albacore tuna and Soba noodle salad. This salad is a perfect picnic or BBQ option because it doesn’t contain any mayonnaise and requires no cooking, which is ideal for hot summer months. Also check out the latest episode of “Cooking the Right Bite Way” to see step-by-step instructions on how to prepare this dish.

Here’s to connecting conservation and cuisine!

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ALBACORE TUNA AND SOBA NOODLE SALAD

Serves 4

Ingredients

1 6-oz. can U.S. Pacific albacore tuna, packed in water
1 3-oz. bunch buckwheat soba noodles, cooked according to the package, cooled slightly
1 cup snow pea pods, trimmed and blanched
3 scallions, sliced thin on the diagonal
1 red bell pepper, shredded or julienned
1 carrot, shredded or julienned
1 tablespoon miso paste
1 tablespoon freshly grated ginger
2 teaspoons soy sauce
1 teaspoon sriracha hot sauce
2 tablespoons rice vinegar or lime juice
1/8 cup sesame oil
1 tablespoon toasted sesame seeds
Freshly ground black pepper

Directions

Whisk together miso, ginger, soy sauce, siracha, rice vinegar or lime juice, and sesame oil in a large bowl. Flake tuna, add to the bowl along with soba noodles and vegetables. Sprinkle with sesame seeds and season with freshly ground black pepper, toss all to combine.

Kara Kotwas and Sam Bugg, Shedd Aquarium’s Right Bite team

 

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