fish that support a healthy environment
from wanting satisfying meals, todays customers have
little in common with those of ten or twenty years ago. And
even though restaurants with traditional, bare bones (as in
chicken and ribs) American fare are still popular, in fine
dining, theyre becoming more of a niche than the rule.
at old menus gives some idea of the revolution thats
been taking place. Boring is out, and innovation is in. Diners
in most metropolitan areas are now more
about food and its preparation
in bold flavors and ethnic cuisines
of food sources
result is a national appetite for well-prepared, high quality,
interesting, and even politically and ecologically correct
food. And itís not surprising, with food frequently in the
news these days, not to mention the subject of an entire TV
fish, for example. If youre serving endangered species
or ecologically unfriendly farmed varieties, youll probably
hear about itin sales, if not in words. Overfishing
and destructive aquaculture techniques are damaging the ocean
environment. Northeast and West Coast diners are particularly
sensitive to these issues because their coastlines and fishing
industries are at stake.
Hoffman, chef/owner of Savoy Restaurant in New
York City and head of the Chefs Collaborative, gives
his view on the organizations website: Chefs need
practical and accurate information on which to base purchasing
decisions, so that we can both satisfy our customers and make
sure we are participating in preserving healthy fish supplies.
To guide chefs, the Collaborative publishes Seafood
Solutions: A Chefs Guide to Ecologically Responsible
Williams, general manager at Farallon in San Francisco,
reports that theyre very involved with and aware of
the issue of sustainable fisheries. He says that purchasing
sustainably isnt a problem for their bottom
line at all, even if it somewhat limits the chefs creativity.
one of the West Coasts top seafood restaurants, Farallon
leads the way in educating diners and the public at large
by selecting and preparing only fish and shellfish on approved
lists such as those published by the Monterey Fish Market
(San Francisco, CA) and the Monterey Bay Aquarium.
to USA Today Calif.
Eateries to Pull Chilean Bass,
many Los Angeles restaurants have pledged to take a
pass at Chilean sea bass because of its endangered status.
Theyre substituting other varieties such as striped
bass, halibut, or mahi mahi instead. A similar campaign is
expected to spread to the nations capital as well as
other major cities in the fall.
purveyor should be able to make recommendations that help
preserve healthy fisheries. If not, online sources can provide
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