North Atlantic Books’ author Casson Trenor of the upcoming and highly anticipated book Sustainable Sushi: A Guide for a Changing Planet (due for publication in January, 2009) is a leading expert in sustainable ocean management. He is currently featured in the May 6, 2008 issue of the Oakland Tribune in an article entitled “EcoChef: Preserving Fisheries is a Matter of Choice.”
When it comes to eating at restaurants, consumers have to be even more wary. Many establishments now claim environmental awareness, but if you look closely at what they are offering, you might find something different. Casson Trenor is the author of the upcoming book “Sustainable Sushi: A Guide For a Changing Planet” (North Atlantic Books, 2009) and director of FishWise, an industry certifying organization. According to Trenor, there are two points of view in the seafood industry. Some groups realize that the industry is currently unsustainable, and are doing everything in their power to change those damaging practices. However, there are other groups that will sell anything to stay in business, including unsustainable fish. Unfortunately, Trenor says, “In the long run they are cutting their own throats.”
Top Choices For Sustainable California Seafood:
1. Dungeness Crab
2. Black Rockfish
3. Pacific Sardines
4. Pacific Albacore Tuna
5. White Seabass (King Croaker)
Also recommended are Alaskan Wild Salmon and Alaskan Halibut instead of local populations.
For farmed fish:
1. Arctic Char (an excellent salmon replacement)
2. Striped Bass
3. Tilapia (from U.S.)
4. Catfish (from U.S.)
5. Shellfish: Oysters, Clams, Mussels, Abalone
Avoid farmed salmon and shrimp.
Casson Trenor holds an M.A. in International Environmental Policy from the Monterey Institute of International Studies and is currently the Business Development Director for FishWise. Trenor is a sushi aficionado and has been so since a very young age. From saving the whales of the Antarctic to studying the salmon of Alaska, Trenor has worked to understand and analyze sustainable ways to manage the resources of our oceans. In thousands of conversations with fishermen around the world, he has heard one statement repeated: “The fish are gone.” Trenor has worked on environmental or fishery management issues in all five oceans and in more seas than he can name. Trenor was born in Seattle and is currently a resident of San Francisco.
CLICK HERE to view the full article from the Oakland Tribune.
CLICK HERE to learn more about Sustainable Sushi.
