{"id":54612,"date":"2019-07-10T16:11:46","date_gmt":"2019-07-10T20:11:46","guid":{"rendered":"https:\/\/www.wework.com\/ideas\/?p=54612"},"modified":"2020-09-03T05:52:59","modified_gmt":"2020-09-03T09:52:59","slug":"how-to-buy-sustainable-seafood-wework-and-james-beard","status":"publish","type":"post","link":"https:\/\/www.wework.com\/ideas\/professional-development\/creativity-culture\/how-to-buy-sustainable-seafood-wework-and-james-beard","title":{"rendered":"How to buy sustainable seafood (plus: two tasty recipes)"},"content":{"rendered":"\n<p>Cooking seafood at home can be intimidating. There\u2019s the smell, the mess\u2014and then there\u2019s the somewhat daunting consideration of where your fish actually comes from, and whether it&#8217;s sustainable.&nbsp;<\/p>\n\n\n\n<p>The good news is that none of this is all that hard; you just need to arm yourself with a bit of information about sourcing and prepping to feel confident in the kitchen. At the end of June, WeWork and the James Beard Foundation held the <a href=\"https:\/\/www.wework.com\/ideas\/wework-and-the-james-beard-foundation-partner-to-launch-a-sustainable-dinner-series\">first of a four-city dinner series<\/a> at <a href=\"https:\/\/www.wework.com\/buildings\/hawk-tower--seattle--WA\">WeWork Hawk Tower<\/a> in Seattle, which focused on sustainable seafood. James Beard Award\u2013winning Seattle-based chefs Renee Erickson and Edouardo Jordan prepared a meat-free four-course meal that incited a conversation about food sustainability while proving the concept could be delicious in practice.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"650\" height=\"433\" src=\"\/ideas\/wp-content\/uploads\/sites\/4\/2019\/07\/HAY3742.jpg\" alt=\"\" class=\"wp-image-54622\"\/><figcaption>Chefs Renee Erickson and Edouardo Jordan at the WeWork and James Beard Foundation dinner in Seattle. <br>Photograph by Mat Hayward for Getty Images <\/figcaption><\/figure>\n\n\n\n<p>The stars of the menu were undoubtedly two fishy finds: chef Erickson\u2019s baked oysters and chef Jordan\u2019s mussels escabeche tartine. Even if you\u2019ve never made mollusks at home, these recipes are both accessible and, with a bit of patience, can be mastered by even a novice chef.<\/p>\n\n\n\n<p>The best thing about these recipes? They feature two of the most sustainable seafood options available. Mussels and oysters \u201clend themselves to being farmed,\u201d says Ryan Bigelow, the senior program manager at <a href=\"https:\/\/www.seafoodwatch.org\/\">Seafood Watch<\/a>, a nonprofit that educates consumers about sustainable seafood. (You can use their app or website to look up the most and least sustainable species.) \u201cThey love to be smashed together, they don\u2019t need any food, and they leave water cleaner than it started,\u201d Bigelow adds, praising the shellfish as a great source of protein.&nbsp;<\/p>\n\n\n\n<h2  id=\"how-to-buy-sustainable-seafood\"class=\"wp-block-heading\">How to buy sustainable seafood<\/h2>\n\n\n\n<p>Bigelow describes sustainable seafood as fish that can continue to be consumed \u201cin the future without impact to the environment or the species in question.\u201d While you can practically assume the mussels and oysters you buy aren\u2019t wreaking any environmental havoc, decoding whether other seafood species are \u201cgreen\u201d is a bit more complicated. A few things to note:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>When you\u2019re looking to buy sustainable seafood, look for reputable certification. Labels from both the <a href=\"https:\/\/www.msc.org\/\">Marine Stewardship Council<\/a> (MSC) and the <a href=\"https:\/\/www.asc-aqua.org\/about-us\/about-the-asc\/\">Aquaculture Stewardship Council<\/a> (ASC) \u201cgo an extra step in making sure whatever you\u2019re buying is what it says it is, and there\u2019s a certain level of sustainability associated with that,\u201d says Bigelow.<\/li><li>Farmed fish isn\u2019t necessarily bad. While farmed seafood often carries negative connotations, more than 50 percent of the seafood Americans eat is farmed, says Bigelow. \u201cThere\u2019s a strong sense that wild is better, but the simple fact is that there\u2019s not enough wild for everyone, so that solution doesn\u2019t hold,\u201d he explains. \u201cWe have to farm seafood if we\u2019re going to continue to eat it as we do.\u201d<\/li><li>That being said, there are certain species that are unlikely to be sustainable when they are farmed. Most farmed salmon, Bigelow says, is marked with Seafood Watch\u2019s \u201cred\u201d category, which signals it should be avoided.&nbsp;<\/li><li>If you\u2019re eager to eat more sustainably, try consuming less popular types of fish. Americans primarily eat shrimp, salmon, and tuna, says Bigelow. \u201cHaving the courage to step outside of that and try new things\u201d can benefit the seafood population and ease the pressure on the industries with less-than-quality labor practices.&nbsp;<\/li><li>If you\u2019re unsure about where something came from or how it was raised, ask! \u201cConsumers just need to show interest in the fish\u2019s sustainability, and that\u2019s what\u2019s driving [businesses] to make sustainable commitments,\u201d Bigelow says. Your interest in the ethical practices affecting your dinner signals to businesses that you care.&nbsp;<\/li><li>Most fish can be caught sustainably, but if you want to be extra cautious, Bigelow suggests avoiding eel and bluefin tuna (\u201chon maguro\u201d or \u201ckuro maguro\u201d on Japanese menus). Both species are overfished, depleted, and rarely sourced sustainably.&nbsp;&nbsp;<\/li><\/ul>\n\n\n\n<p>On to the tasty stuff. Now that you know how to buy responsibly, it\u2019s time to get cooking. Check out the recipes from the James Beard chefs below.&nbsp;<\/p>\n\n\n\n<h2  id=\"baked-oysters-with-togarashi-butter\"class=\"wp-block-heading\"><strong>Baked oysters with <\/strong>togarashi<strong> butter<\/strong><\/h2>\n\n\n\n<p>by Renee Erickson, chef and co-owner, Sea Creatures<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p>1 stick (8 oz) unsalted butter, softened <br>\u00bc cup Sea of Seeds<em> <\/em>blend (or togarashi) <br>1 tsp sea salt<br>1 tsp lemon zest plus 3 tbsp lemon juice <br>12 to 14 oysters, top shells discarded<br>Rock salt for roasting <\/p>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<p>Beat softened butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until creamy. Add Sea of Seeds blend, lemon zest and juice, and sea salt. Beat on high speed, stopping to scrape down the sides of the bowl once or twice, for 1 minute. <\/p>\n\n\n\n<p>Preheat oven to 450\u00b0F. Line a rimmed baking sheet with rock salt. Place oysters in a single layer on rock salt. <\/p>\n\n\n\n<p>Top each oyster with 1 tsp of butter mixture. <\/p>\n\n\n\n<p>Roast in preheated oven until the edges of the oysters start to pull away and curl, about 10 minutes.<\/p>\n\n\n\n<p>Serve immediately. <\/p>\n\n\n\n<h2  id=\"mussels-escabeche-tartine\"class=\"wp-block-heading\"><strong>Mussels escabeche tartine<\/strong><\/h2>\n\n\n\n<p><em>with togarashi aioli and garden flowers<\/em><\/p>\n\n\n\n<p>by Edouardo Jordan, chef, JuneBaby, Salare, and Lucinda Grain Bar<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"\/ideas\/wp-content\/uploads\/sites\/4\/2019\/07\/sm_HAY3793-1440x810.jpg\" alt=\"\" class=\"wp-image-54614\"\/><figcaption>Mussels escabeche tartine with Sea of Seeds aioli and garden flowers.<br>Photograph by Mat Hayward for Getty Images<\/figcaption><\/figure>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p><strong>For the mussels escabeche<br><\/strong> 2\u00bc cup sherry vinegar<br> 1 cup water<br> \u00be cup sugar<br> 3 tsp salt<br> Pinch of chili flakes<br> 5 black peppercorns<br> \u00bc yellow onion, sliced<br> 5 cloves garlic, sliced<br> \u00bc tsp cumin<br> \u00bc tsp coriander<br> 2 tsp Sea of Seeds blend (or togarashi)<br> Extra-virgin olive oil<br> 1\u00be lb mussels, steamed open and removed from shell<\/p>\n\n\n\n<p><strong>For the Sea of Seeds mayonnaise<br><\/strong> 4 egg yolks<br> 1 whole egg<br> 1 tbsp Sea of Seeds blend<br> 1 garlic clove, minced<br> \u00bc cup lemon juice<br> Grapeseed or canola oil as needed<br> Salt for seasoning<\/p>\n\n\n\n<p> <strong>For the tartine<\/strong><br> Sourdough bread, sliced thick<br> Escabeche mussels<br> Sea of Seeds mayonnaise<br> Butter<br> Herbs and flowers<\/p>\n\n\n\n<p><strong>Method<br><\/strong>In a saut\u00e9 pan over medium heat, cook onions and garlic in olive oil until softened. Add in the chili flakes, peppercorns, cumin, coriander, and Sea of Seeds blend and continue to cook for one minute. Add in the sherry vinegar, water, sugar, and salt and bring to a boil. Place the mussels in a non-reactive container and pour the liquid mixture over the mussels. Allow to sit for 2 hours before using.<\/p>\n\n\n\n<p>To make the mayonnaise, place the eggs, Sea of Seeds blend, garlic, and lemon juice in a food processor and blend. Drizzle in oil, drop by drop, until the mixture thickens. Season to taste with salt.<\/p>\n\n\n\n<p>To assemble the tartine, first warm the sourdough in a saut\u00e9 pan with butter until toasted. Once it is toasted on both sides, remove from the pan and add a layer of Sea of Seeds mayonnaise, followed by a shingling of pickled mussels. Garnish with fresh herbs and flowers. <\/p>\n\n\n","protected":false},"excerpt":{"rendered":"<p>First up in WeWork and the James Beard Foundation&#8217;s dinner series: sustainable seafood with two award-winning chefs in Seattle<\/p>\n","protected":false},"author":1784,"featured_media":54631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43902,43908],"tags":[],"class_list":["post-54612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-professional-development","category-creativity-culture"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v25.3.1) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to buy sustainable seafood (plus: two tasty recipes)<\/title>\n<meta name=\"description\" content=\"First up in WeWork and 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