The best way we can help improve the health of the ocean is by promoting sustainable seafood. For many of us, that means making smart seafood choices in the grocery store. On Saturday, two young cooks from Shedd’s Right Bite partner, Kendall College, cooked up a sustainably harvested rainbow trout dish and shared the incredible flavors with Shedd’s guests.
86 posts categorized "Sustainable seafood"
March 06, 2014
February 28, 2014
Shedd Aquarium’s Right Bite program works with restaurants and grocery stores to educate seafood lovers on the importance of choosing seafood that was caught or farmed using environmentally friendly practices. This month we're highlighting the Right Bite "green-listed" farmed clams.
February 06, 2014
Dungeness crab is on Right Bite's "best choice" list for sustainable seafood because it's abundant, well-managed and caught in environmentally-friendly ways. The Oregon fishery for Dungeness crab is also certified sustainable by the Marine Stewardship Council (MSC), the world's elading eco-label for seafood. Be sure to look for this logo when you visit your local seafood counter.
January 13, 2014
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 item as our Fish of the Month. January’s pick is farmed rainbow trout, and we have a delicious recipe for smoked rainbow trout frittata that's perfect for warming up on those blustery winter days.
December 09, 2013
Catfish is quite the catch! For December’s Fish of the Month, we are featuring one of the most sustainable seafood options out there: U.S.-farmed catfish. If that doesn’t sound appealing enough, the recipe for Pecan Crusted Catfish with Cranberry Apple Quinoa will surely do the trick.
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!