Tarantula Fish Tacos Recipe

Here's a fun sustainable seafood recipe for the Halloween season. Enjoy!

"Tarantula" Fish Tacos
Makes about 6 spooky tacos.

“Tarantula” fish balls:
• 1 pound boneless catfish, halibut, whitefish, tilapia
• 1 teaspoon sea salt
• 2 tablespoons favorite Cajun or blackened spice mix

1) Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2) In food processor, puree fish and sea salt until just smooth.
3) Using hands, (if kids are involved in this step, they should wear plastic gloves for safety!) roll fish paste into balls about 1-inch thick.
4) Dredge fish balls lightly in spice mix and place on baking pan. Bake 20 to 30 minutes, until fish are cooked through. While fish are baking, prepare the guacamole and sour cream sauce.

Now serving up sustainable seafood programs

As Shedd's new sustainable seafood facilitator, I will be coordinating 
awareness and outreach for our Right Bite seafood program, including
 partner training, culinary school guest lectures and public programs
 such as cooking demos. I'll also develop culinary how-to's for every in-home chef. You may even see me in my Shedd chef's jacket doing TV and
website appearances!
 I am thrilled to join Shedd's team of dedicated and passionate
conservation professionals. Watch this page for Right Bite program
updates and seafood inspirations! Meanwhile, please enter any questions or thoughts in the comment section
 of this blog post, and I'll be sure to respond. 



Posted by Kim Stakal, conservation

World Ocean's Day

Today is World Ocean's Day! It's a time to reflect on how important the oceans and Great Lakes are in your life. Appropriately, the theme of World Ocean’s Day this year is “our oceans, our responsibility,” calling on residents living in the Midwest, Southwest, Great Lakes region or anywhere around the world to take action to protect the world's water. 

Sustainable Supper

Are you looking for a fun and creative Earth Week meal? Why not try a great seasonal and sustainable fish choice? A fish I recommend that is now is season is the Pacific halibut. The fishery opened about a month ago in Alaska and is certified by the Marine Stewardship Council. This means the fishery went through a rigorous assessment to prove it sustainably manages the fish stock and works to protect the marine ecosystem.

If you are looking for different seafood choices check out our Right Bite wallet card to find a different option from our green column.

Happy Earth Week!

Kassia Perpich, conservation

Fish and Chips with a Sustainable Twist

With St. Patrick’s Day coming up, the Right Bite team is already seeing green – a green menu, that is! As part of the day’s food and fun, consider adding a sustainable twist when serving the traditional Irish favorite, fish and chips.

OCEANIQUE CRISPY FISH AND CHIPS
(Serves four)

1½ pounds (about 4 large fillets) wild Alaska halibut
Salt and freshly ground black pepper
1¼ cups white rice flour; more for dusting
2 to 3 quarts vegetable oil for deep-frying
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup vodka
1¼ cups lager beer
1 cup parsley aioli – see recipe
1 lemon cut into wedges

Good for You, Good for the Planet

Eating fish is good for you. Eating the right fish is good for our planet.

Shedd has the information you need to make healthy, delicious and sustainable seafood choices. Our partner Right Bite chefs have created tempting recipes (pasted below), from an easy hors d'oeuvre to a savory main dish to a full dinner.

Posted by Kassia Perpich, conservation and Karen Furnweger, web editor
 


THE RECIPES

White Fish Diablo with Fennel-Olive Relish
Recipe courtesy of Chef Melissa Graham, Monogramme Events & Catering
Serves 4
This recipe is equally good with or without the relish. 

How to Recycle Electronics

Michelle Jost, Shedd's director of sustainable practices, demonstrates how to recycle electronics like cellphones, batteries and lightbulbs. Check out the video clip on WGN-TV.

You can also see Michelle cook a sustainable seafood dinner of baked perch with roasted root vegetables.

Posted by Jay Geneske, web editor

65 Million and Counting

Shedd’s conservation programs are constantly striving to grow and adapt to a changing environment. Listen to Your Lakes, our Great Lakes awareness campaign, delivers educational messages to the millions of people who live in the Great Lakes region about the importance of a healthy Great Lakes ecosystem. Coastal America recognized that the Listen to Your Lakes campaign has reached over 65 million people to date and continues to seek new ways to raise awareness, increase urgency, and connect citizens to this amazing ecosystem so we can all make a difference in protecting them. The picture is of Benjamin Grumbles of the US EPA and Debra Fassnacht from Shedd Aquarium with our special recognition award from Coastal America.

-Posted by Melanie Napoleon, Great Lakes conservation

A Lobster with a Message

Call him an ambassador for sustainable fisheries. This 9-pound southern rock lobster, now on exhibit in the Oceans gallery, was part of the Australian Trade Commission’s display at the National Restaurant Association’s annual convention recently held in Chicago. The eye-catching bar-code bracelet that encircles one of the lobster’s antennae contains his history and also tells a bigger story.

Posted by Karen Furnweger, web editor