A Dorset CHEF who worked under Marco Pierre White celebrates the best of the UK coast with his extensive seafood menu as he comes out of lockdown.
Food is truly the name of the game for Matt Cook, owner and chef of Maison Sax, who has curated his menu to showcase the best of the coast.
He started his hospitality career at the age of thirteen working as a kitchen porter in Wareham, Dorset. He then graduated from City and Guilds at Bournemouth & Poole Hotel School, which included six months of work as a pastry chef at Hotel Bretagne in Questembert, France.
Matt stayed in France and worked in Morzine and Courchevel, before settling in neighboring Switzerland, then Australia, before embarking on a Royal Caribbean ship.
Inspired by his travels the world, Matt decided to return to his home ground of Dorset and take over House Sax in 2019.
Since then he has carefully curated each dish, informed by his many years of experience in the industry, including under the guidance of Marco Pierre White.
The fresh oysters come from Poole Bay and are served with shallot vinegar. They are sold individually as well as in half a dozen and dozen sets for groups or those who really want to have fun.
Beyond oysters, the menu celebrates a range of seafood; from the stack of tiger prawns and avocados to grilled Spanish sardines and local scallops served with morcilla sausage and seaweed butter.
Sharing platters of meat, fish, and cheese are on offer to satisfy all taste buds, as well as gourmet pub classics including a range of burgers, sourdough sandwiches, and sirloin steak.
Fruity desserts take center stage with delicacies such as citrus pie and elderflower sorbet, Dorset apple cake and fruit pavlova. Gourmets will be delighted by the chocolate mousse.
In true Dorset style, afternoon tea is offered with three different variations of the classic available daily between 3pm and 5pm. Other special events on the menu include Sunday Lunch and Bottomless Brunch.
What are your favorite seafood restaurants in the area? Let us know in the comments.
BRIDGEPORT, W.Va. – A new seafood market will open in Bridgeport on Friday.
Shrimpy and Snappy’s Seafood Market will feature fresh seafood, including shrimp, oysters, salmon, plaice and grouper.
The market is able to get fresh seafood because the owners can personally bring it back or use their refrigerated truck.
After a group of friends helped them split 200 pounds. shrimp, the owners knew there was a demand for fresh seafood in north-central West Virginia.
“There really aren’t that many places, I don’t know of any place in that particular area that carries it. We thought ‘okay, there is definitely a demand for that here. We’re not the only ones who love fresh seafood, ”said Amy Craddock, co-owner of Shrimpy and Snappy’s Seafood Market with her husband.
The Shrimpy and Snappy’s Seafood Market will open Friday, October 1 at 11 a.m. Hours will vary based on seafood availability. You can check their current hours by checking their Facebook page here.
The property is located at 8000 Jerry Dove Drive at Market Place Plaza across from United Hospital Center in Bridgeport.
October is National Seafood Month and the Marine Stewardship Council (MSC) is taking the opportunity to push consumers to support sustainable fishing. MSC, an international non-profit organization focused on creating a healthier future for Earth’s oceans, encourages shoppers to purchase seafood bearing the group’s blue fish label.
The Food and Agriculture Organization of the United Nations (FAO) reports that overfishing continues to increase, with 34% of global fish stocks being overexploited. At the same time, consumers demand more from businesses, 55% of US seafood consumers agree that we “must consume seafood only from sustainable sources to protect the ocean”.
To enable consumers to recognize sustainably sourced seafood, MSC has developed the Blue Fish label which can be found on branded and private label products. Walmart Great Value Private Label passed certification on its canned tuna earlier this year. There are currently 421 MSCs certified fisheries worldwide, accounting for 14% of the global wild seafood catch.
In the United States, there are 75 MSC-certified fisheries, which source scallops, squid and swordfish from the Atlantic, blue crab, menhaden and oysters in the Gulf, and prawns, groundfish and salmon from the Pacific.
“This Seafood Month, MSC shines a spotlight on the community of people working to make the ocean healthier tomorrow than it is today,” said Jackie Marks, public relations manager at MSC . “Consumers want more sustainable options, and by choosing MSC Blue Fish labeled products, they are supporting the people who are doing what it takes for the future of our ocean. A great blue future is one where the oceans are healthy, fish populations thrive, and consumers can feel good about their seafood choices. ”
The MSC blue fish label can only be applied to wild-caught seafood from a fishery that has been independently assessed for its impacts on wild fish populations and the ecosystems of which they are a part. Working with fisheries and companies that source MSC-certified seafood, consumers who choose MSC-labeled products can “help improve the health of the oceans and ensure wild seafood for generations to come.” .
Welcome to the Good half hour! This week, our special guest is David Contreras Curiel of Karina’s Mexican Seafood, a San Diego institution celebrating its 40th anniversary this week. David and his siblings run the family business his parents founded in Spring Valley in 1981, and he shares with us the story of Karina’s humble beginnings. David’s father, Don Arnulfo Contreras, and his mother, Maria Ines Curiel, founded the restaurant (named after their eldest daughter) to provide a better life for their six children. Don was a good cook, so he built his business cooking the seafood dishes he grew up enjoying in his home state of Sinaloa, like ceviche. For a short time, the whole family lived above the restaurant and David started working there when he was six years old. Today, there are several Karina branches in the county, and the family also operates Savoie Italian Eatery, Taka Sushi, and Saffron Thai. David has 25 nieces and nephews, and he says they have all been involved in or currently work in restaurants. We learned how they source their fresh seafood, the company’s future goals, and David’s expert advice on what to order when you visit.
Hot Plates is getting a lot of talk about the Michelin Guide this week (and that’s great news!). Michelin has announced that it has awarded four stars to restaurants in San Diego: Addison has been promoted from one to two stars, and Jeune et Jolie, Soichi Sushi and Sushi Tadokoro have each received one star. Earlier this month, five local restaurants were awarded the Michelin Bib Gourmand designation: Callie, Cesarina, Ciccia Osteria, Dija Mara and Morning Glory. What do you think of the results of the awards? Let us know! In the latest news article, Andrew Bachelier, formerly of Jeune et Jolie, confirmed that he and professional skater Tony Hawk are opening a new chicken restaurant in Encinitas called Chick N ‘Hawk.
In Two People, $ 50, David Contreras Curiel recommends the bowl of quinoa with chicken at the Little Lion Cafe in Ocean Beach, and one of the entrees at the Harbor Breakfast in Little Italy. My pick is papa rellena at Too Sabrozo Delicatessen, a new Colombian food stall at local farmers’ markets. David Martin says to get the royal pho at Pho Ca Dao, and Troy’s choice this week is the crispy chicken buns and coconut shrimp at Sbicca Del Mar.
Thank you for your attention! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you would like us to book for the show? You can call us at 619-744-0535 and leave a voicemail message, or if you are too shy, you can email us at firstname.lastname@example.org. See you next week!
INCLINE VILLAGE, Nevada – Bertie’s Hot Chicken is hosting its first local night out, featuring its New England-style fresh seafood menu from 3 p.m. to 9 p.m. on Sunday, October 3.
Restaurant owner Rick Boyd is delighted to unveil the menu after a long wait due to COVID-19.
“Right before COVID shut everything down, we were planning to open a seafood restaurant in South Lake,” Boyd said. “Right before we signed the lease, we ended up backing down because of the shutdown, so that never happened. So that’s kind of our way of bringing this concept back.”
Seating for the event is by reservation only, and Boyd said reservations are filling up so quickly that they plan to hold the event on Saturday, October 2 as well.
“The number of seats between five and seven is completely exhausted,” Boyd said. “We have tables before five and after seven, but the middle of the evening is full. It went quickly, which is very encouraging.
The menu offers a range of traditional New England seafood including a variety of appetizers to maximize tasting opportunities. Fish and chips will be available for those looking to get back to the basics of tasty seafood, but Boyd said there are plenty of dishes that will dance with every local’s taste buds.
“We’ll have clams in different ways,” Boyd said. “We have a clam linguini, we have a traditional clambake, which is lobster, clams, shrimp, potatoes, corn and smoked sausage. So it’s really fun. It’s shareable, and something the whole table can really take ownership of and experience.
Boyd said his main goal is to bring a bit of Cape Cod to the basin, whether it’s through his sought-after lobster or the traditional black cod miso ramen that will wow true seafood lovers.
“We’re very excited for people to come and try things out and help us figure out where we’re going next,” Boyd said.
To reserve your spot at Bertie’s Local’s Night Out, visit their website at capehouse.com/reservations.
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the included links, we may earn a commission.
Unless you live near a fishing village on the coast, having access to tasty and sustainably sourced seafood is probably a huge challenge. However, online fishing and seafood businesses make it much easier to taste fresh and tasty seafood by shipping the monthly catch right to your door. Cook your favorite seafood dish with wild Alaskan salmon, omega-rich trout, and even specialty items like squid whenever you want with easy online ordering and fast delivery.
The fish you might be tempted to buy at the grocery store has probably been out of the water for weeks, but these seafood delivery companies catch, freeze, and deliver your order within days. This allows the fish to retain all of its natural flavor, which means your favorite seafood recipes will be even more delicious than ever. And while many large-scale fisheries use artificial preservatives, harvesting supply methods, and practices that damage important ecosystems in our oceans, all of the companies in this history are committed to the sustainability of seafood products. sea. Every product is fished from the wild or grown in a sustainable manner, without artificial ingredients and protects the long term seafood supply of the planet. Whether you’re craving grilled shellfish, slow roasted salmon, or a formal lobster dinner, read on to find the best delivery services that will make it easier for you to enjoy your favorite seafood dishes.
Best Overall Seafood Delivery: Sizzlefish
Unlike most frozen seafood, which can take several days to freeze and distribute, all of Sizzlefish’s fish are frozen within hours of being caught. This allows the seafood that arrives at your doorstep to retain its full flavor, tasting as good as you would expect from seafood fresh off the boat. Sizzlefish’s full menu features a wide selection of ethically sourced seafood including salmon, halibut, shrimp, lobster and more. All products are free of artificial ingredients and the majority of the fish are caught from the wild (although some are raised on eco-friendly farms or hatcheries). Sign up for a Prime or Prime Plus box of Sizzlefish and choose your own items from the menu, or try the Wild Seafood Favorites box, which sends you a selection of wild-caught or hatchery-raised seafood and shellfish each month. . Food & Wine readers can also get an exclusive discount at checkout using code FW10 for 10% off their first purchase.
Best Wild Seafood: PureFish
Feast on salmon caught in the Arctic Circle, scallops from the North Atlantic Ocean and shrimp from the Pacific coast of Mexico with sustainably harvested seafood from PureFish. All seafood in every PureFish order is wild caught or raised using environmentally friendly fishing practices, ensuring that fish populations do not become depleted and the ecosystems in which they live remain balanced. . PureFish’s high-quality seafood cuts arrive in portioned ovenproof trays so you can season your fish and put it in the oven for a quick and delicious dinner. Sign up for one of five boxes, including the Omega Box, Rainbow Box, Custom Box, or Grill Box for eight seafood platters, or try the small box to save money. space in your freezer.
To buy: PureFish subscription, starting at $ 107 a box at purefish.com
Best for Lobster: LobsterAnywhere
Even if you don’t live along the coast, you can still enjoy fresh, restaurant-quality lobster with LobsterAnywhere. Seafood caught locally by this New England-based fishing wholesaler is freshly landed from Maine fishing boats, hand-picked by a team of seafood experts, and delivered to you within days. Buy live lobster, frozen lobster meat, fresh shrimp, sea scallops or specialty seafood with just a few clicks, and sign up to receive rewards for discounts on future orders. You can also try LobsterAnywhere’s chowders, bisques, and surf and turf dinners to complement your meal.
Ideal for preparing meals: cow in crowds
For quick and easy seafood meals, Crowd Cow minimizes the effort required to prepare dinner on the table by providing flavorful fish from top producers in convenient packaging. This meat and seafood delivery company offers several subscription boxes aimed at simple dinners, including protein and veg packs, fully prepared seafood, and family packs that reduce your time in the kitchen. Sign up for a seafood-only membership, which includes lobster tails, salmon, trout, scallops and shrimp, or create a custom box and fill it with any combination of meat and fish from Crowd Cow’s menu. In addition to sourcing seafood from sustainable and fair-trade fishermen, all Crowd Cow packaging is 100% recyclable and compostable, minimizing the impact of your order on the environment.
To buy: Best of Seafood box, starting at $ 87 a box on crowdcow.com
Ideal for small portions: from the sea to the table
This family-owned seafood business takes the guesswork out of where the fish you bought were caught and how long it has been out of the water by using special tracking software. Each package includes a traceability label with information on where the seafood was caught, method of capture and expiration date, making it easy to ensure your order is fresh, ethically sourced and delicious. In addition to the full-size seafood boxes like the Salmon Lover’s Box and Sushi Maki Box, Sea to Table also offers two-serving packs that you can purchase and have delivered on a recurring basis. You can change your ship date, update the delivery frequency, and change the item in your order at any time, so there’s always the chance to try something new.
To buy: Sea to Table Seafood, from $ 13 for two servings on sea2table.com
Best for meat and seafood: good chop
Enjoy tasty cuts of seafood, chicken, pork and beef all in one convenient place with Good Chop. This online butcher shop offers responsibly sourced, raised meat and seafood without artificial ingredients, added hormones, antibiotics and preservatives. All of Good Chop’s seafood comes from fisheries certified by the Marine Stewardship Council, which strives to restore wild fish populations and minimize damage to local ecosystems. Create your own fully customizable subscription box by choosing your favorite proteins from options like salmon, rockfish, cod, beef, pork and chicken. In addition, delivery is always free.
To buy: Good Chop subscription, starting at $ 149 per box on goodchop.com
This week’s edition of The Local Flavor features Arnold Pappas from Louie’s Seafood Market in Colchester. Raised in Ipswich, Massachusetts, Arnold was born in the seafood industry. The Ipswich Shellfish Company was opened in 1935 by his uncle, whose whole family helped with fishing, distribution, management. business and everything in between. Arnold worked weekends and summers, filling roles as needed and falling in love with the industry.
It was after high school that Arnold moved to Southeast Connecticut to help with a new branch of the business. His time there, along with a few other jobs in Massachusetts, gave him the knowledge and experience he needed to venture out on his own. He quickly found a comfortable spot in the heart of Colchester and, with the help of his loving wife, opened Louie’s Seafood Market in November 2015.
Blaine: Can you tell me more about the business your family started?
Arnold: It was a big family. A pair of brothers would go out, harvest clams and bring them back to their sisters to shell them. My uncle would then sell them to restaurants. This is how the Ipswich Shellfish Company was born. The business has grown into a corporation with five different locations on the east coast.
Blaine: Did you work with them while growing up?
Arnold: Oh yes. I started from scratch, sweeping the floors to shell the clams, then ran the shelling house. I did this on my weekends and during my summers. I also spent a lot of summers looking for clams. I earned money on the side. I graduated from high school in 1982. My business career has been mostly for me, with the family business.
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I moved here in 1983 to Connecticut to lead the division that was opened here. Connecticut seashells. It was still my uncle’s company. I was one of his employees. I started out as a truck driver. I worked my way up to becoming a sales supervisor and manager. But, when you work with your family, politics gets in your way.
I went in another direction to expand my knowledge in the food industry. I worked with Aegar Food Supply out of Mass, then Cambridge Packing Company. I received a very good education not only on fish and meat, but on everything that goes on the plate.
My family came back to me and asked me to come back to Connecticut Shellfish, so I did. I went back there for a while. I discovered that the culture still hadn’t changed. They weren’t advancing. I ended up leaving. I have always wanted to open my own store. I found a nice little place in Colchester and opened Louie’s Seafood Market almost six years ago.
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I also want to say that my wife has supported me a lot in my business. It was my passion, not hers, but she put her goals aside so I could open Louie’s. I knew I couldn’t do it on my own and she was there to help me. She didn’t know much about the business, but she was fantastic with managing the storefront. She helped order our groceries and was excellent at answering questions from arriving customers.
Blaine: Many seafood stores are often on the coast. How do you manage the supply, being in Colchester?
Arnold: In Connecticut, it doesn’t matter where you are. You might have a little more business on the coast due to the higher population, but otherwise you’re fine. Most of the fish Connecticut receives comes from two hubs: the New York hub called Hunts Point Seafood Market and the Boston hub called Boston Seaport. Fish caught in New England and the Northeast are prepared and shipped to these two ports.
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Otherwise, it is imported from elsewhere. 90% of seafood in the United States is imported. Our fishing industry is kind of crazy about sustainability. They are trying to get it under control, but it is a long and slow process.
I personally go to Boston, Massachusetts, with my contacts. We go up 2-3 times a week and hand pick all the seafood to bring it back to Colchester. Meanwhile, the competition on the shore is trucked in. I’m one of the only places in Connecticut that will hand-pick their own fish.
Blaine: What are you looking for when picking fish by hand?
Arnold: As I express to my clients and to people in general, we buy with our eyes. If we are looking for clothes, we are looking for colors and patterns. With fish, we are looking for that visual appeal. We want to see a nice shine, no fading, depending on the species of fish. We also look at the smell and texture.
There are different levels of fish quality, as with any protein. We only buy the highest quality seafood. Having been in the industry for over 40 years, I know what good quality fish is. I also have the contacts to find what I am looking for in terms of quality. If the quality is not there and does not meet my expectations, I will not buy it. I won’t buy a fish just to put it in my case. My clients are too educated now and I will not serve them a substandard product. Quality comes first here.
Blaine: What are some of your bestsellers in your store? Is it week by week?
Arnold: We have a wide variety of seafood, as well as specialty groceries that complement seafood. It’s pretty common in most markets. Salmon is probably the best-selling fish we sell right now, but that doesn’t mean we don’t have a lot of followers for our cod or scallops. We also sell quite a bit of swordfish and prawns. If you have a good quality product, it sells.
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Blaine: Any seafood that you would recommend readers to try?
Arnold: Ah yes, for sure. We have our weekly specials. We transport Icelandic cod and haddock. We only sell scallops that my cousin picks by hand. We also offer sushi. I carry a # 1 yellowfin tuna and once again the swordfish is excellent.
We’re not doing anything pre-prepared and cooked yet; you need a special license for this. We plan to set up a frying station by the end of the year.
Arctic char is one of my favorites. It is a farmed fish from the trout family. He has a really nice profile; this is delicious. It has started to gain popularity since I started wearing it full time. There is also hake. It’s a nice sweet and buttery flavor, more than cod or haddock.
Blaine: Given your family history and your history in the seafood business, what lessons are you using today for Louie’s?
Arnold: I worked with really well educated people. Not just for seafood, but also for books. I learned never to deviate from what you set out to do. You do it to the best of your ability and you don’t let that change that.
To give you an example, when the economy was going badly, we stuck with our ideologies and philosophies of delivering quality seafood to our customers. I could have gone out and bought less seafood and taken it out to try and get by. Instead, I stuck with what worked and I’m still here today.
Our customers have recognized that we maintain or improve our quality. You can’t buy by price rather than quality. Good food is not cheap, and cheap food is not good. Especially with seafood. If you buy a seven dollar piece of cod versus a fifteen dollar piece of cod, there will be a difference.
Blaine: What changes and challenges has COVID brought about?
Arnold: It was a huge adjustment. Not just in the way we treated our customers, but also in the way we were able to source our food. It was much more difficult in terms of restrictions with the out-of-state COVID guidelines.
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Massachusetts led with restrictions early on, compared to Connecticut. I executed most of their warrants before the governor did. If I had to go to Massachusetts and put on a pair of gloves and a mask to go shopping at a seafood establishment, I did. I put on sneeze guards and put hand sanitizers on the door. I was strict on social distancing, only allowing five people in the store at a time. I saw the writing on the wall with COVID.
Our activity actually doubled once the restaurants closed. We were one of the only sources of high quality food. We had to put in a lot more hours and sleep a lot less because we couldn’t find the employees to meet this extra demand. As things relaxed, people told me they came here out of respect for the way the business was run during COVID.
Blaine: Something you would like to tell your customers who have supported you through COVID?
Arnold: We have been truly blessed with the support we have received. I want to thank you for all the support, kindness, patience and respect we have received over the past 20 months.
This week’s edition has something for everyone, from Michelin-approved restaurants and restaurants for in-home dining and cocktails to a few new menus at Singapore’s must-see restaurants. Those looking to eat healthy also have a new option!
Find the best of Michelin Bib Gourmand on GrabFood
Michelin’s Bib Gourmand 2021 selection includes 69 restaurants, street food establishments and hawker stalls. And GrabFood has 32 on its platform, including three new restaurants and nine new hawker stands joining its ranks this year.
Whether you’re craving nasi lemak from The Coconut Club, looking to explore Sri Lankan cuisine with Kotuwa, or just nostalgic for the hawker food of Killiney’s Da Shi Jia Big Prawn Mee, the app is here for you. you.
To see what’s available to you, simply press the Michelin Recommended button on GrabFood.
Celebrate the South of France at db Bistro & Oyster Bar
db Bistro & Oyster Bar brings its A-game this fall with four weekly Boulud Sur Mer menus rolled out in October. Priced at $ 68 ++ per person for three courses, the menus transport diners to the south coast of France with plenty of seafood.
Week one highlights include octopus a la plancha and Mediterranean sea bass with grilled summer vegetables, while week two highlights native plants in dishes like homemade saffron linguini with clams from Manila. Oh, and their signature New England Lobster Roll costs $ 25 ++ each for restaurant patrons in the first two weeks of October as well.
db Bistro & Oyster Bar is located at 2 Bayfront Avenue, B1-48, Galleria Level, The Shoppes at Marina Bay Sands, 018956, p. +65 6688 8525. Open daily from 12 noon to 10 p.m.
Slingology Series: Long Bar x ATLAS
Long Bar at Raffles Hotel is back with its third installment of Slingology – a series featuring Sling-inspired drinks from some of Singapore’s best cocktail bars. Until October 30, 2021, discover ATLAS Bar’s version of Singapore Sling Green Parakeets, an elegant concoction of Raffles 1915 gin, green chartreuse and elderflower.
Their two signature cocktails – ATLAS Martini and Baroque Pearl – will also be available at the Long Bar in a spirit of collaboration.
Long Bar is located at No.02-01, Raffles Arcade, 328 North Bridge Rd, Singapore 188719, p. +65 6412 1816. Open daily from 12 noon to 10 p.m.
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A trip to the past with the Palm Beach Seafood Restaurant
The Palm Beach Seafood Restaurant celebrates its 65-year heritage by once again welcoming a long list of beloved classics to its new 1965 menu.
Expect favorites like the Singapore Rojak ($ 12) and jaw-dropping entrees such as King Shrimp Soup ($ 14) and Fried “Golden Phoenix” with Spicy Sauce ($ 48, 800g) .
Also, don’t miss the Palm Beach Signature Chili Crab – the recipe has been perfected over six decades. End the meal with treats like Orh-Nee ($ 4.80) and Fried Durian ($ 8).
Palm Beach Seafood Restaurant is located at No.01-09, One Fullerton, 1 Fullerton Road, Singapore 049213, p. +65 6336 8118. Open every day from 12 noon to 2:30 p.m., then again from 5:30 p.m. to 10:30 p.m.
Local favorites are healthy at Yummy Bros
Local meal-prep startup Yummy Bros believes meals can be tasty without being unhealthy. Their extensive meal prep menu, available in a variety of cuisines, includes everything from full meals to protein bowls and congee options.
Think Nasi Lemak ($ 11.90) with spicy chicken, beef Rendang ($ 9.90) and tangy salmon pasta ($ 13.90) The best part? The calories in each serving of each meal can be calculated using the automated calorie calculator on their website, with full customization control over your own meals.
Order Yummy Bros online.
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Does a trout have less soul than a hen? As a pescatarian, I choose not to think about this question.
All debates about the soul of poultry aside, pescetarism is a more sustainable alternative to meat consumption, when done correctly. The twotraditional fishing and aquaculture – the breeding of marine species – tend to produce less greenhouse gasesas the breeding of land animals. But given the devastating effects of overfishing, the conscientious pescatarian must weigh the costs and benefits of their next platter of fried squid.
Overfishing occurs when fishermen catch numbers of a given species faster than they can reproduce. Techniques such as the use of nets catch fish indiscriminately, killing species that will never reach the market. According to Seafood watch, a Monterey Bay Aquarium program, only 65% of fish stocks were at “biologically sustainable levels” in 2017. Overfishing also threatens the ecosystem balance, especially in coral reefs, where fish eat algae which would otherwise kill the coral.
The World Wide Fund for Nature has compiled a listing of the species most affected by overfishing. It’s best to avoid consuming these species when possible, especially when you don’t know where the fish are coming from. Seafood watchsaid large species such as cod and snapper are among the most susceptible to overfishing, as these species have a longer lifespan and therefore cannot reproduce quickly enough to replace the part of their population lost to the peach.
Aquaculture offers a possible solution to overfishing. Rather than taking fish from its original habitat, farmers can raise fish specifically for human consumption – meeting demand for seafood without threatening wild populations. Look for farmed salmon rather than wild salmon and eat more shellfish – like oysters and mussels – which farmers across the country to augment.
However, not all fish farms use sustainable practices and it is still possible to consume wild fish ethically.Creation of Seafood Watch standards for fisheries and aquaculture, which he uses to assess US fisheries and farms. These standards include ensuring that wild populations are at healthy levels for fishing and limiting the use of chemicals that may impact surrounding waters for aquaculture.
And even if the fish is caught rather than farmed, those who prefer fish to beef still help reduce greenhouse gas emissions. A 2018 to study in the journal Frontiers in Ecology and the Environment, found that beef production was responsible for more than 20 times more emissions than most forms of capture fisheries and aquaculture.
The production of 40 grams of protein by fishing and aquaculture emits less than a kilogram of carbon dioxide. Beef production, on the other hand, creates almost 10 kilograms of carbon dioxide for the same amount of protein. Catfish is a notable exception to this rule, with catfish production having a carbon intensity similar to that of beef.
Even in the case of other species, the picture is far from clear. Although fish production releases less greenhouse gases than beef production, it is generally no more energy efficient. Fishing boats and aquaculture water circulation systems consume a lot of energy.
The only species of fish that require less energy than beef are mollusks and small pelagic fish – species such as mackerel and sardines.
In fact, when it comes to seafood, a can of anchovies or an oyster on the half-shell seem to be the safest values overall. Shellfish and small pelagic fish also contribute the least to acidification of terrestrial oceans, and farmed shellfish can absorb excess nutrients linked to species destruction.
However, consuming sustainable seafood doesn’t mean you have to limit yourself to sardines – it would make life pretty bleak. The Environmental Defense Fund and Seafood watch have created species guides to help consumers make informed decisions when buying seafood. Both guides list species to enjoy and species to avoid, including whether it is best to buy farmed or fished, local or imported products.
In general, the most sustainable fish are those raised in the United States, such as abalone, char, salmon, and shrimp. Although susceptible to overfishing, albacore tuna caught in the United States is a a safe bet, in particular compared to bluefin tuna and yellowfin tuna caught abroad. And bad news for sushi fans – octopus, eel and captured abroad sea urchin are among the least durable species.
As consumers, we can put pressure on the fishing industry, but the responsibility to end overfishing ultimately rests on their shoulders.Fisheries need to change their practices and start putting long-term environmental concerns ahead of short-term profits.
However, consumers still need to be concerned about where their fish is coming from. Although far from a perfect system, aquaculture greatly reduces the impacts of overfishing on aquatic ecosystems. Consumers are sending a clear message when they actively choose on-farm farming over wild capture – farming is sexy, overfishing isn’t.
Charlie Taylor is the biggest fan of aquaculture. Write to him at [email protected].
Walking into Marty’s Fresh Seafood Market on Baytree Road in Valdosta is not like walking into a regular seafood market; it is the one that was introduced in the 21st century. Marty’s understands what fresh, quality seafood means to a customer by providing them with seafood that ships from the boat to the market within 24-36 hours. It is only once the whole fish arrives that it is filleted, wrapped and displayed on ice, in elevated coolers in the clean, well-organized store.
All seafood comes from sources that are well known for the highest quality seafood. With so many varieties of fish to choose from, picking a favorite was made easy with weekend fish sampling. Customers have the chance to taste fish prepared with a variety of breadings and seasonings which can also be purchased in store.
Marty’s offers more than just seafood; they offer fresh homemade shrimp, tuna and conch salads, as well as assorted dips, fresh lime pie and hot chowder. Some of the more popular items on offer include seasoned boiled shrimp and a tasty smoked fish dip. Fresh frozen fish can be purchased at a reduced price and special fish orders are also available with 48 hours notice. Marty’s also has a variety of fresh produce sourced direct from Farmer Brown’s Produce Market.
Martin Morris, owner / operator, lives with his wife Lacy in Pinetta, Florida and has dreamed of opening a seafood market for many years. They have lived, worked and shopped in the area for 20 years, so they knew they wanted a location in Valdosta. Morris, a former prison warden and deputy sheriff of Madisoin County, has great seafood expertise as he comes from a fishing family including his father, grandfather and countless generations before him. . Morris’s parents have also owned a seafood market, Tausha’s Seafood, in Stuart, Florida for over 10 years.
Marty’s fresh seafood market
1525 Baytree Road, Suite M1, Valdosta, GA 31602
Monday to Sunday 9 a.m. to 6 p.m.
To learn more about Marty’s Fresh Seafood Market, visit their Facebook page below: