81 posts categorized "Sustainable seafood"
December 03, 2013
November 01, 2013
November 1 is National Sushi Day. If you like sushi, you’ve probably tried to get—if not fought tooth and chopstick over—the last unagi roll on the table. Still warm from the grill and sweetened to perfection with a Japanese barbeque sauce, unagi, or freshwater eel, is a favorite among many sushi fans. But you may think twice about ordering eel the next time you’re at a sushi bar.
October 27, 2013
Your seafood choices can have a big impact on the health of our waters worldwide. October is National Seafood Month, and Shedd’s Right Bite team encourages you to be sure your impact is positive by deepening your understanding of issues surrounding seafood consumption and becoming an advocate for sustainable seafood. Seafood is our last major source of wild-caught food, and while farm-raised fish are increasingly common in the marketplace, the majority of seafood worldwide continues to come from wild populations.
October 10, 2013
Cephalopod Awareness Days (Oct. 8 through 12) give us an opportunity to learn more about this class of invertebrates that ruled the seas millions of years before the first primitive fish shook a tailfin.
I had the privilege of learning about chambered nautiluses firsthand when senior aquarist Laura Hilstrom invited me behind the scenes to help feed her charges in Wild Reef. Nautiluses trace their ancestry back 500 million years to the Cambrian period. They are the last of the externally shelled cephalopods and the most primitive members of their class, which also includes octopuses, squids and cuttlefishes.
October 04, 2013
Sustainably caught or raised seafood not only tastes better (just ask the Right Bite team), but it’s also an easy and important way to protect our oceans and lakes. The Fish of the Month for October is wild Alaskan MSC-certified salmon, which is on Shedd’s “best choice list” for sustainability. This refreshing and healthy recipe for grilled Alaskan salmon with grapefruit and avocado salsa is a delicious and sustainable dish that we know you’ll enjoy!
What has nine brains and three hearts? The giant Pacific octopus, the largest species of octopus in the world! That’s right, these eight-legged hermitlike creatures may prefer creepy crevices and shadowy shoals along the Pacific coast from Southern California to Alaska, but they’re highly evolved and intelligent cephalopods. Cephalopod literally means “head-foot,” an appropriate name for a creature whose body consists of a soft, billowy head surrounded by eight curling arms.
October 01, 2013
October is an exciting time for Shedd Aquarium’s Right Bite team because the entire month is dedicated to our favorite topic: sustainable seafood! National (Sustainable) Seafood Month is a time to celebrate our many wonderful and sustainably sourced seafood choices as well as to talk about the current issues surrounding seafood and fisheries.
September 09, 2013
September’s Fish of the Month is striped bass—one of the fishes on Shedd’s “best choice list” for sustainability. This recipe for striped bass with roasted tomatoes and olive tapenade will wow your guests and bring bright piquant flavors to your table!
August 05, 2013
Join the celebration of a small but delectable mollusk that has been enjoyed by people around the world for centuries.
A Brief History
Archaeological records suggest that humans have been eating oysters since the beginning of mankind, and the actual farming and harvest of oysters can be traced to Roman times! In fact, oysters were so popular amongst the Romans that they had them imported from all over the Mediterranean and European coasts.
August 01, 2013
Our Right Bite team chose farmed arctic char as August’s Fish of the Month because it’s on Shedd’s “best choice list” for sustainability. The recipe for grilled arctic char with eggplant and tomato salad uses a medley of summer’s best vegetables while keeping it simple. We think you’ll like it!