If you are like me and are enamored by the taste of a perfectly seared piece of Ahi or a perfectly cooked piece of Chilean Sea Bass (Thomas Keller has the best recipe for this), then you should also be cognisant of the sustainability of seafood as to preserve its availability for several years to come. Overfishing is rampant and types of fish that you may enjoy today may be extinct in our lifetime.
The Monterey Bay Aquarium has created a handy pocket guide for you to print out and take with you to the market the next time you pick up some fish. Please use it.
Another Seafood item that I am passionate about is the huge supply of shrimp in our markets from Thailand and Vietnam. This could be the most lethal item in your supermarket. DO NOT EAT IT. Here is an excerpt from one of many articles I have read on this large influx of dangerous shellfish being imported into the US:
"Once the shrimp arrive stateside, less than 2 percent of the shipments are inspected, according to the FDA. About half of the inspected shipments are detained for safety, packaging, or sanitation violations. Shrimp account for nearly a quarter of all detained seafood. They comprise 38 percent of seafood turned away for salmonella violations, and 35 percent turned away for "filth.""
If you dare to read more, and I hope you do, check out this article.
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