An'anaviy retseptlar

Baliq va dengiz mahsulotlarining barqaror tanlovi

Baliq va dengiz mahsulotlarining barqaror tanlovi

Ko'proq ovqatlaning (sog'ligingiz uchun), lekin oqilona tanlang (okean uchun): retseptlar bilan beshta turga qo'llanma.

Keyingi safar siz mahalliy dengiz mahsulotlari peshtaxtasiga hayron bo'lib, nima yaxshi va barqaror ekanligi haqida hayron bo'layotganingizda, shuni yodda tuting: menda ham shunday muammo bor.

Dengiz mahsulotlari haqida o'n yillik hisobot berganimdan keyin ham, menimcha, dengiz mahsulotlarini barqaror tanlash, odatda, uy vazifasini to'la -to'kis tushunish uchun mintaqaviy, mavsumiy va hatto siyosiy sharoitlarga ta'sir qiladi. Qora-oq tanlovlar kamdan-kam uchraydi. Ammo tobora kul rangning yaxshi soyalari bor. Yaqinda men bu kulrang joylarning ba'zilari haqida yangi kitobi uchun barqarorlik masalalarida ovqat tayyorlagan Vashington shtatidagi oshpaz Barton Sever bilan gaplashishga qaror qildim. Cod va mamlakat uchun. Albatta, biz ming tur haqida gapirishimiz mumkin edi, lekin biz amerikalik dengiz maxsulotlari arxetipiga e'tibor qaratishga qaror qildik. Mana, biz xulosa qilgan narsalarning distillatsiyasi.

Sog'lom ovqatlanish hali ham mazali bo'lishi kerak.

Ko'proq ajoyib maqolalar va mazali, sog'lom retseptlar uchun bizning kundalik axborot byulletenimizga a'zo bo'ling.

MAYDA QISQICHBAQA: Dengiz maxsulotlarining kulrang maydonining qisqichbaqalaridan yaxshiroq namunasi yo'q. Yovvoyi qisqichbaqalarni tutish uchun ko'pincha balog'atga etmagan baliqlar, dengiz toshbaqalari va dengiz otlarini o'ldiradigan trawling uskunalari kerak bo'ladi. Ehtiyotkorlik bilan etishtirilmagan qisqichbaqalar antibiotiklar bilan bulg'anishi va nozik tropik qirg'oq zonalarida mangrov o'rmonlarini yo'q qilishi mumkin. Ammo har bir toifada yaxshi tanlov mavjud. Monterey ko'rfazidagi akvarium va Moviy okean instituti Amerika va Kanadadagi bir nechta yovvoyi qisqichbaqalar baliq ovini "eng yaxshi tanlov" deb aniqladilar, chunki baliq ovlash vositasi G'arbiy Sohil qisqichbaqalarini ushlash uchun ishlatilgan tuzoqqa o'xshab yoki ular baliq ovlagani uchun. okean tubi, Kanadadagi Shimoliy qisqichbaqalar singari, trawl ta'siriga kamroq sezgir bo'lgan mintaqa. "Baliqchilik xo'jaliklaridan yaxshi usullarni qo'llagan qisqichbaqalarni sotib olib, biz yaxshiroq boshqaruvga subsidiya beramiz", deydi Barton. U, shuningdek, qisqichbaqalar yetishtirish bilan shug'ullanadigan bir nechta kompaniyalar paydo bo'lganini, ular qisqichbaqalarni yopiq inshootlarda o'stirayotganini va mangrovlarni zaxira qilishini ta'kidladi. Dengizni boshqarish kengashi barqaror qisqichbaqalar uchun bitta standartni belgilaydi-Kengashning qadoqdagi ko'k-oq tasdiq belgisini qidiring. Hozirgi kunga kelib Kengash AQShning bitta baliqchilik turini - yovvoyi Oregon shtatidagi pushti qisqichbaqani va Kanada qisqichbaqalarining uchta turini sertifikatladi.

Qisqichbaqalar yetishtiriladigan jabhada, "Whole Foods" va "Wegman's" kompaniyalari, ayniqsa, eng yaxshi tajribaga ega fermer xo'jaliklarini aniqlashda yaxshi. Odatiy tanlov sifatida, AQSh yoki Kanada qisqichbaqalariga yopishib oling.

Striped BAS, FARMED VA Yirtqich: Ajablanarlisi shundaki, oq baliqning asosiy qismini topish hozirgi kunda eng qiyin ishlardan biri bo'lib qolmoqda. Cod, haddock, red snapper - hammasining muammolari bor edi. Yana bir klassik oq go'shtli chiziqli bass, 1980-yillarda baliq ovlash va yashash muhitining ifloslanishi natijasida aholi sonining ko'payishiga olib keldi. Ammo yovvoyi chiziqli bass yaxshi boshqaruv tufayli orqaga qaytdi. 1995 yilga kelib, Milliy dengiz baliqchiligi xizmati baliqni "to'liq qayta qurilgan" deb e'lon qildi. O'lchov chegaralari, shuningdek, past ta'sirli kancalar va gill tarmoqlari amaliyoti ularni shunday saqlagan. Ya'ni, yaqinda noqonuniy brakonerlik natijasida baliqchilar baliqni sport baliqlari toifasiga kiritish kampaniyasini o'tkazishga majbur qilishdi - faqat hayvon. Va yovvoyi "striptizchilar" PCB xavfiga ega. Agar bularning barchasi sizni o'chirib qo'ysa, unda yaxshi alternativ bo'ladi. Oqim natijasida yuzaga keladigan salbiy ta'sirlarni cheklaydigan tizimlarda o'stirilgan, chiziqli bass chiziqli bas va oq bassning funktsional steril gibrididir va yovvoyi populyatsiyalar bilan osonlikcha aralashmaydi. Oshxonada, Barton baliqning ozgina tiniq ta'mini olib chiqish uchun fermada ishlatilgan "qattiq qichishishni" ma'qul ko'radi, yovvoyi tabiatga qo'llaniladigan "past va sekin" issiqlik go'shtni o'z sharbatida pishishiga imkon beradi.

Yovvoyi amerikalik lobster: Ko'p baliqlar va ba'zi qisqichbaqalar har xil narsalarni tortadigan to'rlarda o'ralgan bo'lsa, lobsterlar dengiz tubini bezovta qilmaydigan tuzoqlarda yoki "qozonlarda" ushlanib, faqat omarni tutishadi. Majburiy qochish lyuklari keraksiz mavjudotlar orqa eshikdan yashirincha chiqib ketishini anglatadi va juda ehtiyotkorlik bilan boshqarilgan boshqaruv sxemasi aholini yaxshi holatda ushlab turdi. Har birimiz dengiz maxsulotlarida kechki ovqatga o'tirganimizda, butun omarni o'rashga litsenziyamiz bo'lishi kerakmi? "Agar bu omarni odam tutmaganida edi, bu boshqa birovning kechki ovqatidir", - deydi Barton. Chunki biz lobsterni omarni iste'mol qilishni yaxshi ko'radigan bir nechta turlar bilan bo'lishishimiz kerak, ehtimol, bitta retseptorga ko'ra, bitta lobsterni bir nechta do'stlar orasida bo'lish maqsadga muvofiqdir.

FARMED ARCTIC CHAR: Arktik char - lososlar bilan chambarchas bog'liq bo'lgan akvakulturada yangi kelgan (ular bir xil taksonomik oilaga mansub, Salmonidae). Qizil ikra kabi, char to'q sariq rangga ega va omega-3 tarkibida yuqori. Ammo lososlardan farqli o'laroq, arktik char ochiq dengizda etishtirilmaydi, dengiz bitlarining yovvoyi tabiatga tarqalishiga olib kelmaydi va yovvoyi populyatsiyalarning genetikasini qochirmaydi va suyultirmaydi. "Ko'p oshpazlar uni qizil ikra deb atashadi", deydi Barton. "U lososdan ko'ra yumshoqroq ta'mga ega va unchalik yog'li emas. Menimcha, u yaxshiroq yeydi."

Toza yoki muzlatilgan AQSh-Tinch okeani alabakasini qabul qildi: Yovvoyi baliqlarning barqarorligini ikkita savol hal qiladi: (1) nechta? va (2) Qancha tutishimiz kerak?

Tuna bilan bu asosiy savollarga javoblarni aniqlash uchun ko'p mehnat talab etiladi. Tuna juda ko'chib yuradi, ba'zida umr bo'yi minglab kilometrlarni bosib o'tadi. Qancha ovlashimiz mumkinligini bilish uchun biz o'nlab mamlakatlardan baliq ovlash haqidagi ma'lumotlarni to'plashimiz kerak. Shunga qaramay, orkinos Amerikada eng ko'p iste'mol qilinadigan baliqdir - butun dunyodan baliq keladi. Turli xil variantlarni ko'rib chiqayotganda, okeanni himoya qilish tashkilotlari o'rtasida AQSh tomonidan qo'lga olingan Tinch okeani albakorining oqilona tanlov ekanligi to'g'risida kelishuv mavjud. Baholar ularning ko'pligini ko'rsatadi. Ular qisqa umr ko'rishadi, tez ko'payadi va shuning uchun katta ko'zli va ko'k qanotli tunalarga qaraganda baliq bosimiga biroz chidamli. Okeanni muhofaza qilish tashkilotlari qutbli yoki trolli albakorni tanlashga ko'proq e'tibor berishadi, chunki hamyonni tikish va uzun bo'yash kabi sanoatning baliqchilik usullari toshbaqalar, akulalar va billfishlarni ovlashga olib kelishi mumkin. Dengiz mahsulotlari sanoatining himoyachisi, Milliy Baliqchilik Institutining Gavin Gibbons kabi, (va bu yana dengizning kulrang maydoni), to'g'ri ta'kidlaganidek, so'nggi yillarda sumkachali tikuv va uzun bo'yli tarmoqlar o'z tutqichlarini ko'paytirdi. orkinosni ovlash balog'atga etmagan orkinosni katta miqdorda ovlashga olib kelishi mumkin. Agar siz orkinoslar savolidan butunlay voz kechmoqchi bo'lsangiz, Barton ham, men ham AQSh tomonidan qo'lga olingan ispan makkelini almashtirishni tavsiya qilamiz.

To‘g‘ri, aytgancha, yaxshi yetishtirilgan va yaxshi tutilgan baliq va qisqichbaqalar biroz qimmatroq. Ammo biz okean cheklovlarini tushuna boshlagan davrda, hech kim kichik qismlarga xizmat qilish yoki qabul qilish haqida o'ylamasligi kerak. Dengiz boyliklaridan zavqlanish qanchalik ko'p g'amxo'rlik qilsa, dengiz bizni o'z ne'matlari bilan mukofotlashda davom etadi.


Barqaror baliqlar uchun qo'llanma: qanday tanlov bor va uni qanday tayyorlash mumkin

Baliqni iste'mol qilishning ko'p sabablari bor - bu mazali, ko'p qirrali va sog'liq uchun bir qator afzalliklarga ega. Ammo ko'plab navlar mavjud bo'lsa va uni tutishning har xil usullari mavjud bo'lsa, nima yeyayotganingiz dengiz muhitiga zararli ta'sir ko'rsatadimi yoki yo'qligini bilish qiyin.

Mishel tomonidan o'qitilgan oshpaz Tim Slack 2020 yilda ilgakli baliqchilikni ochdi - Kredit: Hook baliqchilik xo'jaligi

Mukofotga sazovor bo'lgan, Michelin-da o'qitilgan oshpaz, Drighlington shahridagi Hook Fisheries kompaniyasining asoschisi Tim Slack, yanada barqaror dengiz mahsulotlarini qanday tanlashni tushuntiradi.

Savol: Qaysi baliqni barqaror yeyishim mumkin?

Barqaror baliqni tanlash haqida gap ketganda, uning ekologik jihatdan toza bo'lganligini bilish muhim. Iloji boricha ko'proq sotib olgan narsangiz haqida bilib oling - teglar haqida ma'lumotga e'tibor bering yoki baliq sotuvchidan qayerdan kelganini, qanday tutilganini yoki etishtirilishini so'rang.

Hook Fisheries -da bizning britaniyalik baliqlar docklar va troller orqali kuzatiladi va biz uning yangi va axloqiy jihatdan tutilganligiga ishonch hosil qilish uchun maxsus qoidalarga egamiz. Baliqchilikka bosim o'tkazmaslik va kamayib borayotgan turlarni himoya qilish uchun dengiz mahsulotlarini kengroq tanlash yaxshidir.

Savol: Baliqimni qayerdan olishim kerak?

Baliq savdogarlari supermarketlarga qaraganda yangi baliqlarni har xil tanlashadi - Kredit: Hook Fisheries

Baliq sotuvchisidan sotib olish - bu mahsulotning barqarorligini ta'minlashning eng yaxshi usuli, chunki ular mahsulotning kelib chiqishi va kuzatilishi haqida bilishadi. Mahalliy xaridlar, shuningdek, kichikroq uglerod izi va yanada xilma -xillikni bildiradi. Tanlov ko'pincha mavsumda va supermarketlarda sotib olingan narsalarga qaraganda ancha yangi bo'ladi - sifatdan ko'ra sifatni sotib olish har doim ustuvor bo'lishi kerak.

Savol: Baliq iste'mol qilish sog'lommi?


Baliq bozorida dengiz mahsulotlarini qanday barqaror tanlash mumkin

Biz iste'mol qilayotgan dengiz mahsulotlari bugun salomatligimizga va ertaga okeanlarning salomatligiga katta ta'sir ko'rsatadi.

Biz iste'mol qilayotgan dengiz mahsulotlari bugun salomatligimizga va ertaga okeanlarning salomatligiga katta ta'sir ko'rsatadi.

Shukronalik bayramidan keyingi dam olish kunlari men qayiqni, birinchi nurni, portdan olib chiqaman, bu yilning oxirgi baliq ovlash safarim bo'ladi. Bu an'ana bo'lib qoldi. Hamkorim Patrisiya va men izlayotgan narsalar ko'p minnatdorchilik bildirishga etarli sabab bo'ladi.

Long -Aylendning eng chekkasida, ko'chib kelayotgan o'rdak va ilonlar dengizni va qishning ustki qismini jonlantiradi. Allaqachon shimoldan bir nechta muhr paydo bo'lyapti. Uzun qanotli gannetlar qirg'oq bo'yidagi Kanadadan kelgan, biz ham bugungi o'ljaga ergashamiz va biz qushlarni diqqat bilan kuzatamiz. Dengizga oq raketalardek yomg'ir yog'ayotganini ko'rsam, g'ildirakni ularga qarataman.

Ular men uchun ham xuddi shu sababdan kechiriladi: kuchli oqimlar bu joyni planktonda ushlab turadi, butun oziq -ovqat zanjirini boyitadi, yovvoyi tabiatni har xil joyga jamlaydi.

Bir qatorni tashlasam, men o'zaro bog'liqlik tarmog'ining bir qismiga aylanaman-bu erda bo'lish men uchun eng yoqadigan narsa.

Bugungi kunda, biz ta'qib qilayotgan baliqlar siz kutganlardan yoki men bir necha yil oldin qidirganimdan farq qiladi. (Xizmat qilish uchun 6 ta yashil yashil baliqni topish uchun shu erni bosing.Men 1970 -yillarda o'smirligimdan bu suvlarni ovlaganman va men okeanning o'zgarishini ko'rganman. Katta dengiz baliqlari-men ko'rgan, ushlagan va yeyganimdan juda xursand bo'lgan qilich baliqlari va akulalar-hozir juda kam, men ularni havas qilmayman. (Qochmaslik uchun 6 ta baliqni topish uchun shu erni bosing.) AQSh baliqchilari hozirda ruxsat berilgan ko'k orkinosning 20 foizdan kamrog'ini ovlaydilar, chunki ular o'z kvotalarini to'ldirish uchun yetarli topa olmaydilar. Men 1980-yillarda dengizda baliq ovlashni boshlaganimda, bolg'acha akulalari 90 foizga kamaygan va boshqa akula populyatsiyalari ham juda kamaygan.

Dominolar ko'pincha oldindan aytib bo'lmaydigan tarzda tushib, tabiiy muvozanatni buzadi. Sharqiy qirg'oq bo'yidagi akulalar past darajadagi baliqlarga aylangani bois, ular yeyishgan hasharotlar ko'payib ketdi. Xullas, nurlar chig'anoqli to'shaklarni buzib tashlamoqda, bu esa bir qancha klammerlarni ishdan bo'shatdi.

Shimoliy Atlantikada, 1950-2000 yillar oralig'ida, baliq va halibut kabi tijoriy ahamiyatga ega bo'lgan baliqlar uchdan ikki qismga kamaydi. Atlantika cod 500 yil davomida boylik manbai bo'lib kelgan, lekin 1990-yillarning boshlarida Kanadada baliq va baliq ovlash "90 % dan oshgan". baliq ovlash natijasida, dengiz qirg'og'ida va pastda joylashgan jamoalarga uzoq muddatli vayronagarchilik olib keldi.

2006 yilda global baliqchilik ma'lumotlarini tahlil qiladigan xalqaro olimlar guruhi Science jurnalida "Populyatsiyalar va turlarning yo'qolishini tezlashtirish" deb yozgan. U dengizni oziq -ovqat bilan ta'minlash, suv sifatini saqlash va qayta tiklash imkoniyatlarini tobora yomonlashtirmoqda. & quot; Ular 1950 yildan boshlab butun dunyodagi baliq turlarining uchdan bir qismi yo'q bo'lib ketganini aniqladilar. Ular, shuningdek, hozirgi narxlarda qolganlar 2050 yilgacha qulab tushishini ta'kidladilar.

Okeanni o'zgartiradigan barcha narsalardan, shu jumladan ifloslanish, iqlim o'zgarishi va qirg'oqlarning rivojlanishi baliq ovlash, shu paytgacha eng chuqur o'zgarishlarga olib keldi.

Men tez-tez aytardimki, baliqchilik-bu bizonning oxirgi ovi, biz ov qiladigan va ommaviy iste'mol qiladigan oxirgi yirtqich ovqat. Va Shimoliy Amerika va eng ko'p uchraydigan qush - yo'lovchi kabutar haqidagi ogohlantiruvchi ertakni eslashga arziydi. 1810 yilda kashfiyotchi -ornitolog Aleksandr Uilson uzunligi 2,2 milliard qush bo'lgan, taxminan 240 mil uzunlikdagi kabutarlar sonini tasavvur qilib bo'lmaydi. Ovqatlanish uchun bir asrlik ovdan so'ng, er yuzidagi oxirgi yo'lovchi kaptar 1914 yilda Cincinnati hayvonot bog'ida vafot etdi.

Dengizda baliq ko'p bo'lsa-da, ko'pchilik ularni haddan tashqari ekspluatatsiyadan himoya qilmaydi. Ammo 2050 yilgacha baliqchilik butunlay qulashi haqida ogohlantirgan tadqiqotchilar, agar biz boshqaruvni takomillashtirsak va baliqlar ko'payishi mumkin bo'lgan baliq ovlamaslik zonalarini e'lon qilsak, bu tendentsiyalar hali ham o'zgarmaydi, deb qo'shimcha qilishdi. (Xizmat qilish uchun 6 ta baliqni topish uchun shu erni bosing.) Bufalo podalari ketdi va yo'lovchi kabutari o'tib ketdi, lekin okeanga umid qolmoqda.

Bu bizning ovqatlanish tarzimizni o'zgartirishi mumkin. O'tgan yilning kuzida Alton Braun, Rik Bayless, Jon Esh va Barton Sever kabi yigirmadan oshiq oshpazlar Seafood Watch va qizil va quotavoidlar ro'yxatida hech qanday baliqni bermaslikka va'da berishdi. Bu degani endi losos etishtirilmaydi. Chili dengiz bassi va qizil snapper bilan xayrlashing. To'q rangli qo'pol va monkfish ham o'z menyusidan tashqarida. Dengiz mahsulotlari uchun 259 milliard dollar sarflaydigan Walmart, AQSh bozori uchun barcha yovvoyi baliqlarni sotib olishga va'da berdi. Dengiz boshqaruvi kengashidan (MSC) sertifikatlangan baliqchilik Shuningdek, u Global Aquaculture Alliance va Aquaculture Certification Council, Inc. bilan hamkorlik qilib, barcha xorijiy qisqichbaqalar etkazib beruvchilar AQShda eng yaxshi akvakultura amaliyoti standartlariga rioya qilishini tasdiqlaydi, asta-sekin Sysco, Compass Group va Aramark kabi oziq-ovqat gigantlari, siljishni ham qilmoqdalar.

Bundan oldin ham bor edi. 90-yillarning oxirida, Atlantika qilichbozlari eng past darajaga etganida, atrof-muhit guruhlari va taniqli oshpazlar qilich baliqlarini iste'mol qilishni taqiqlash bo'yicha birgalikda ishlay boshladilar. Ular narxni yumshatish va savdo baliq ovlash guruhlarini savdolashish stoliga olib kelish uchun talabni etarli darajada kamaytirdilar. Ekologik guruhlar, shuningdek, balog'atga etmagan qilichbozlar yig'iladigan baliq ovlash joylarini yopish to'g'risidagi da'voda ham g'alaba qozondi. Shunday qilib, qilichbo'yi soni 1990-yillar o'rtalarida bo'lganlarning 150 foizini tashkil qiladi. Aholi qayta tiklanmoqda va tez orada yana barqaror bo'lishi mumkin.

Taxminan o'sha paytda tabiatni muhofaza qilish jurnali mendan mashhur dengiz mahsulotlarini eng barqaroridan eng pastgacha baholaydigan ro'yxat tuzishimni so'radi. Undan oldin, baliq bo'lagi shunchaki baliq bo'lagi edi. Siz bu haqda o'ylamagansiz, siz uni bir parcha non kabi yedingiz. Bugungi kunda ushbu ma'lumotlar bazasi xaridorlarning to'g'ri tanlov qilishini osonlashtiradigan turli mintaqaviy sub-ro'yxatlarni kengaytirdi va yaratdi.

Va Amerika va boshqa baliqchilik ishlari yaxshilandi, ularning kelajakdagi tirikchiliklari xavf ostida ekanligini anglab. Garchi ular hali ham muammolarga duch kelsalar -da, ular dunyodagi eng yaxshi boshqaruv qoidalariga ega. AQSh baliqchilik xo'jaligi endi har ikki yilda bir marta baholanishi kerak va 2006 yildan boshlab federal baliqchilik xo'jaligi menejerlari har yili cheklangan populyatsiyalarni qayta qurishni boshlashga imkon beradigan ovlash chegaralarini belgilashlari kerak. Yaxshisi, ular bu yil AQSh suvlarida ko'p baliq ovlashni tugatishlari kerak edi. Dengiz mahsulotlari eng baland qo'ngan Alyaska shtatida, ehtimol, dunyodagi eng yaxshi boshqariladigan baliqchilik xo'jaliklari bor, qattiq kvotalar, qat'iy ekologik qoidalar va baliqchilik xo'jaliklari chegaradan oshmasdan yopiladi.

Eng oddiy, sog'lom echim

Odamlar mendan qanday baliq iste'mol qilishimni so'rashganda, men pauza qilaman. Javoblar chalkash ko'rinishi mumkin: Atlantika kodi barqaror emas, lekin Tinch okeani. Alyaska ikra yaxshi. Ko'pchilik lososlar, hatto organiklar ham emas, chunki ko'plab losos fermalari yovvoyi turlarni yuqtirib, tahdid qilmoqda. Ko'pchilik qisqichbaqalar barqaror etishtiriladi yoki baliq va dengiz toshbaqalarini tutishni cheklaydigan usullar bilan ovlanadi. Chet eldan kelgan qisqichbaqalar ko'p emas.

Shunday qilib, mening yangi qoidam juda oddiy: agar butun baliq sizning ovqatingizga sig'adigan darajada kichik bo'lsa, bu atrof -muhit uchun ham, sog'ligingiz uchun ham yaxshi tanlovdir.

Sababi: oziq-ovqat zanjiridan pastroq bo'lgan kichik baliqlar ko'p, tez ko'payadigan va baliq bosimiga chidamli. Kattaroq baliqlar odatda uzoq umr ko'rishadi, ko'p yillar davomida pishib etishadi va ko'payishni boshlaydilar. Ular oziq -ovqat piramidasining tepasida joylashgani uchun, ular bilan boshlanadiganlar kamroq. Shunday qilib, ular haddan tashqari baliq ovlashga nisbatan ancha himoyasiz va osonlik bilan yo'q bo'lib ketishadi. Va sekin o'sadigan, uzoq umr ko'radigan, kech pishadigan baliqlar, akulalar va katta tunalar, orqaga qaytishi mumkin. Qayta qurish vaqt talab etadi. Va hozircha, biz ularga ko'p imkoniyat bermaymiz.

Shunday qilib, men ilgari panjara qilingan mako bifteklarini yaxshi ko'rgan bo'lsam -da, men akulalarni yutib yubordim va bu ular uchun yaxshi emas, va men ularni yeyish men uchun yaxshi emas. Oddiy qilib aytganda, katta va keksa baliqlar simobni kichik va yoshlarga qaraganda ko'proq to'playdi.

Ko'pchilik simob odamlar ko'mir yoqishdan atrof -muhitga kiradi, lekin biz odatda dengiz mahsulotlarini iste'mol qilish orqali tanamizga kiramiz. Biz yeyayotgan hayvonlarning ko'pchiligi yoshligida o'ldiriladi (tovuq uchun olti hafta) va shuncha simob yig'ilmagan. Bundan farqli o'laroq, biz tutgan katta ko'k rangli orkinos 10 yoshda. Simob, pestitsidlar, PCB va boshqa metallar va toksik kimyoviy moddalar kabi ifloslantiruvchi moddalar, ular to'plangan va tepaga to'plangan oziq -ovqat zanjiridan o'tib ketmaydi. Okean oziq -ovqat zanjirini oddiy piramida deb tasavvur qiling, masalan, tepasida akula, o'rtada ko'p sonli seld va katta planktonli o'simliklar va hayvonlarning bazasi. (Haqiqiy hayotda, bu ancha murakkab, albatta, bir necha qadam). Plankton o'simliklari dengiz suvining tirik bo'lmagan tarkibiy qismlarini tirik hujayralarga aylantirganda, oz miqdordagi ifloslantiruvchi moddalarni o'zlashtiradi. Piramida va uning asosidagi barcha planktonlar tarkibidagi barcha ifloslantiruvchi moddalar haqida o'ylab ko'ring va ularning hammasi kamroq seldga va oxir -oqibat bitta katta eski akulaga to'planganini tasavvur qiling. Umuman olganda, nima bo'ladi.

Siz yeyayotgan piramida qanchalik baland bo'lsa, shunchalik ko'p konsentratsiyali ifloslantiruvchi moddalarni olish ehtimoli bor. Plankton yeyayotgan seldereyda ovqatlanish, bu seldereyni yeb olgan akulani eyishdan ko'ra yaxshiroqdir. Selderey, hamsi, Atlantik makkel, mollyuskalar va istiridye (mayda plankton yeyuvchilar) simobning eng past konsentratsiyasiga ega-akulalar va tunalar (katta baliq yeyuvchilar). Hatto etishtirilgan baliqlarda ham kichikroq bo'lgani yaxshiroqdir. Katta, yirtqich baliqlarni okeanda tutilgan kichikroq baliqlar bilan boqish kerak. Baliq uniga o'xshash seldga aylanadigan ozuqa moddalariga boy mayda baliqlarning ko'pchiligi sardalya-odamlar uchun sog'lom va inson ovqatlari sifatida ishlatilsa yaxshi bo'ladi. (Sizning baliq zaharli emasmi? Bu erda bilib oling.)

Ammo agar hamma seldereyni iste'mol qilsa nima bo'ladi? sardalya bu oziq -ovqat tarmog'ini yanada chalkashtirib yubormaydimi? Siz shunday deb o'ylaysiz, lekin agar biz bu ozuqa moddalariga boy baliqlarni hozir iste'mol qilayotgan go'shtlar o'rniga iste'mol qilsak. Buni o'ylab ko'ring: hozirda bu baliq ovining uchdan bir qismi xo'jalik baliqlari, cho'chqalar va tovuqlar bilan oziqlanadi. Bu odamlarning potentsial oziq-ovqatlarining katta isrofidir, chunki bir kilogramm go'sht ishlab chiqarish uchun chorvachilikka besh kilogrammgacha bo'lgan baliqlarni iste'mol qiladigan, to'yimli va mazali yovvoyi baliq berilishi kerak.

Shunday qilib, tilapiya yoki mushuk baliqlari kabi sabzavotli parhez bilan oziqlanishi mumkin bo'lgan chuchuk suv baliqlari katta yirtqich baliqlarga qaraganda yaxshiroq tanlovdir. Qishloq xo'jaliklari, istiridye va midiya yaxshiroqdir, ular ovqatlanishni talab qilmaydi va atrofdagi suvlarni filtrlaydi (ular qanday ovqatlanadi), bu suv sifatini yaxshilashga yordam beradi, shuningdek, planktonning ortiqcha ishlab chiqarish va qulab tushishini oldini oladi, bu kislorod mavjudligini buzishi va ko'pchilikni o'ldirishi mumkin. boshqa mavjudotlar.

Men sho'ng'in qushlariga etib borganimda, sonar 50 metr suvda baliq yaqinidagi baliq maktablarini ifodalovchi nuqtalarni ko'rsatadi. Patrisiya bilan menda ikkita baliq ovlagich bor, ularning har biri mening eskizim uzunligiga oltita mayda -chuyda. Men o'sha okeanda, men katta orkinosni ochganman, ko'kargan akulalar bilan kurashganman va 40 funtli chiziqli bass bilan kurashganman, bu baliq ovlash uchun juda mazali.

Bizning cho'ktiruvchilarimiz burg'ulash qurilmalarini pastga yuboradi. Men zarbani his qilyapman va tayog'imning uchi cho'kadi, ko'proq tushadi, keyin ko'proq. Pat va aposs allaqachon o'rnidan turdi. Va biz aposve kumush zarb qildik. Ko'rinib turibdiki, biz qidirayotgan jilmayuvchi, yaltiroq shakllar. Men har biri 10 dyuym uzunlikdagi oltita seldni ko'tarib, yon tomonga va sovuqqa ko'taraman. Patrisiyada bir xil o'lchamdagi to'rtta seld va ikkita makkel bor. Bu tezlikda, biz dastgohlarimizni qo'yib, dockga yo'l olishimizdan oldin, taxminan beshdan o'ntaga yaqin vaqt talab qilinmaydi.

Biz ulardan bir nechtasini chekamiz, bir qismini yangidan tayyorlaymiz, ko'p qismini fileto bilan tuzlaymiz. Ular kechki ovqat stolimizda, atir -upalar va sovg'a idishlarida paydo bo'ladi. Bir necha hafta davomida ular bizga yaxshi ovqat va yaxshi hikoya berishadi.

Dengiz biologi Karl Safina - Moviy okean instituti asoschisi, "Moviy okean uchun qo'shiq" kitobining muallifi, "Dengizni muhofaza qilish bo'yicha Pyu" stipendiyasi, Makartur stipendiyasi va Lannan adabiy mukofoti sovrindori. U EatingWell jurnalida chop etilgan ushbu hikoyasi uchun 2011 yilda Jeyms Beard mukofotiga sazovor bo'lgan.


Dengiz mahsulotlarini barqaror tanlashning 5 usuli

"Mahalliy sotib oling." Bu barqarorlikdan voz kechish shu qadar keng tarqalganki, u hozirda bizning xalq tilimizning bir qismidir va bunga yaxshi sabab bor. Mahalliy mahsulotlarni sotib olish oziq -ovqat mahsulotlarini uzoq masofalarga tashishni to'xtatish orqali mahalliy iqtisodiyotni mustahkamlaydi va ifloslanishni kamaytiradi.

Baliq va dengiz mahsulotlariga tegishli bo'lsa, ko'pincha mahalliy mahsulotlarni sotib olish kerak emas har doim eng barqaror tanlov.

To'g'ri baliq va dengiz mahsulotlarini topish - tadqiqot va tanqidiy fikrlashni talab qiladigan vazifadir. Dengiz mahsulotlari iste'molchisi sifatida, siz mahalliy baliqlarni sotib olish uchun, qaysi baliq turini to'g'ri ovlash vositasi bilan ovlanganini bilishingiz kerak va bu har doim ham mumkin emas. Shunday qilib, dietangizni mahalliy bo'lmagan, barqaror dengiz mahsulotlari bilan to'ldirishning beshta usuli:

Siz bilganingizdek, men konservalangan va konservalangan baliqlarning katta himoyachisiman. Men sizning dengiz oshxonangizda bir nechta sabablarga ko'ra uni to'plashni targ'ib qilaman. Konservalangan va konservalangan baliqlarni oqsil, omega-3 va kaltsiyning ajoyib (va oson) manbai bo'lishidan tashqari, ularni saqlash uchun kam energiya sarflanadi. Va, odatda, ular alohida -alohida taqsimlanganligi sababli, siz ularni iste'mol qilishda oziq -ovqat chiqindilarini ishlab chiqarish ehtimoli kamroq.

Konservalangan va konservalangan baliqlar dunyoning turli burchaklaridan kelishi mumkinligi sababli, siz iste'mol qilayotgan baliqlarni kuzatib borishingizga ishonch hosil qiling. Agar baliq Dengiz boshqaruvi kengashi (MSC) tomonidan sertifikatlangan bo'lsa, unda siz uning eng yuqori barqarorlik standartlariga ega ekanligiga amin bo'lishingiz mumkin. Agar akvakultura boshqaruvi kengashi tomonidan tasdiqlangan bo'lsa, u dunyodagi ekologik jihatdan eng mas'uliyatli fermalardan olingan!

2. Barqaror parvarish qilinadigan yoki tutilgan baliq va dengiz mahsulotlarini qo'llab -quvvatlaydigan tez -tez do'konlar va restoranlar.

Do'kon yoki restoran dengiz mahsulotlarini barqaror etishtirish va baliq ovlash amaliyotini qo'llab -quvvatlayotganini qanday aniqlash mumkin? Odatda, ular sizga aytadilar! Barqarorlik majburiyatlarini oladigan korxonalar ko'pincha ularni do'konda va reklama materiallarida ko'rsatadilar. Ko'pincha ular mahsulot yorliqlarida sertifikatlar chaqirishadi yoki menyularda aniq tavsiyalar berishadi. Ammo, agar siz bu belgilarni ko'rmasangiz, har doim biznesga qo'ng'iroq qilib, tashrifingizdan oldin manbalar haqida so'rashingiz mumkin. Hatto ularning javoblari sizni xafa qilsa ham, qo'ng'iroq behuda ketmaydi - korxonalar o'z majburiyatlari haqida qanchalik ko'p so'roq qilinsa, o'zgartirishlar kiritish ehtimoli shunchalik yuqori bo'ladi.

Hali qaerdan boshlashni bilmayapsizmi? Dengiz mahsulotlari uchun dengiz mahsulotlarini tanlashda Seafood Watch bilan hamkorlik qilgan korxonalar va oshpazlarni ko'rib chiqishingiz va sanoatni yaxshilashga o'z hissangizni qo'shishingiz mumkin!

3. Dengiz mahsulotlarini barqaror etishtirish bo'yicha yuqori standartlarga javob beradigan fermerlarni tadqiq qilish va qo'llab -quvvatlash.

Agar siz ozgina men kabi nodon bo'lsangiz, dengiz mahsulotlarini etishtirishda barqarorlik standartlari yuqori bo'lgan fermerlarni kashf qilish va qo'llab -quvvatlash uchun siz oddiy internetni o'chirishingiz mumkin. Eng yaxshilaridan biri - Kvaroy Arktika, Norvegiya losos fermasi, barqarorlik darajasini amalda saqlab, rasmiy standartlardan oshib ketadi va yo'l davomida chindan ham mazali baliq ishlab chiqaradi.

Sevimli dehqonlaringizni topganingizdan so'ng, ularni eng yaxshi qo'llab -quvvatlashingiz mumkin. Siz buni ularning mahsulotlarini sotib olish, o'zlari nima qilayotgani va nima uchun bunday qilishlari haqida o'zingizni o'rgatish va o'z bilimlaringizni boshqalar bilan bo'lishish orqali, xoh shaxsiy, xoh ijtimoiy tarmoqlar orqali amalga oshirishingiz mumkin. Bizga dengiz mahsulotlari bo'yicha barqaror chempionlar kerak, u erda dalillarni tarqatish va akvakultura haqida hurmatli muloqot qilish kerak!

Erik Volfingerning surati

4. AQShda etishtirilgan yoki yig'ib olingan baliqlarni qo'llab-quvvatlash.

Magnuson-Stivens baliqchilikni saqlash va boshqarish to'g'risidagi qonun AQSh suvlarida baliq va dengiz mahsulotlarining yovvoyi zaxiralarini himoya qiluvchi eng muhim qonun hujjatlaridan biridir. Uning maqsadi - AQSh dengiz baliqchiligini saqlash va qo'llab -quvvatlash, shu bilan birga ularga ishonadigan odamlar va jamoalarni qo'llab -quvvatlash.

Magnuson-Stivens boshchiligida, NOAA barqaror baliqchilik idorasi 2005 yildan beri AQSh baliqchilik xo'jaliklarining ish faoliyatini baholaydigan har choraklik hisobotda "Baliq zaxiralari barqarorligi indeksi" ni saqlab qoldi. Qimmatli qog'ozlar maqomi yaxshilanganida indeks ko'rsatkichi oshadi (ya'ni, aktsiyalar endi ortiqcha emas). va aktsiyalar hajmi o'z maqsadining kamida 80% ni tashkil etdi). 2020 yilga kelib, indeks Magnuson-Stivens ishlayotganini ko'rsatadi va biz AQShda yovvoyi baliq zaxiralarini himoya qilishda davom etmoqdamiz, bu yaxshi yangilik, chunki agar siz AQSh suvlaridan yovvoyi baliqlarni olib kelayotgan bo'lsangiz, u barqaror parvarish qilinadi va yig'ib olinadi.

Barqaror akvakultura bu mamlakatda pirogning kichik bir qismi bo'lsa -da (AQSh NOAA Fisheries ma'lumotlariga ko'ra, suv mahsulotlari yetishtirish bo'yicha dunyoda 17 -o'rinda turadi), bu borada ham taraqqiyot kuzatilmoqda. Kichik fermer xo'jaliklari nafaqat barqaror dengiz mahsulotlarini ishlab chiqarishni, balki tugagan joylarga mahalliy turlarni tiklashni ham xohlaydilar. Iloji bo'lsa, mana bunday bo'lmasa ham, ushbu fermer xo'jaliklarini qo'llab -quvvatlashga ishonch hosil qiling texnik jihatdan sizga mahalliy.

Surat Wildfish konserva zavodidan olingan

5. Muzlatilgan sotib oling.

Agar men buni bir marta aytgan bo'lsam, 1000 marta aytganman: muzlatilgan - bu yangi. Muzlatilgan baliqni sotib olish, siz nafaqat kam isrof qilasiz, balki uglerod izini ham kamaytirasiz. Yangi baliqlarni uchirish atrof-muhitga ko'proq zarar keltiradi, chunki u havo orqali tashilishi kerak. Boshqa tomondan, konteyner tashish oziq -ovqat mahsulotlarini tashishning eng samarali va barqaror usullaridan biri bo'lib, muzlatilgan baliqlarni konteyner orqali jo'natish mumkin. Bundan tashqari, yangi baliq uchish juda qimmat bo'lgani uchun, eng yaxshi muzlatilgan dasturlarni qo'llab-quvvatlasangiz, siz yanada barqaror bo'lasiz va ko'proq byudjetli taom.

Umid qilamanki, men baliq va dengiz mahsulotlari haqida gap ketganda "mahalliyni sotib olish" haqidagi afsonani yo'q qilishga yordam berdim. Odatdagidek, barqaror dengiz mahsulotlari sanoati haqiqati odamlar tasvirlashga qaraganda ancha nozik. O'zingizning tadqiqotlaringizni olib borishga va baliqni qayerdan olish kerakligini bilimli tanlashga o'zingizni kuch bering. Men bu erda yordam berish uchun bo'laman!

Erik Volfingerning surati


Konservalangan baliq ovqat kitobi

  • Muallif: Bart van Olfen
  • Nashriyotchi: Tajriba
  • Ishlab chiqarilish sanasi : 2020-04-01
  • Janr: Pishirish
  • Sahifalar: 144
  • ISBN 10: 9781615196753

"Bart van Olfen konservalangan orkinosni lazzatlanish darajasiga ko'taradi." - "Nyu -York Tayms Tayms" orkinos, makkel, seld va boshqa retseptlar uchun ajoyib retseptlar - shunchalik mazali, siz uni qutidan olinganiga ishonmaysiz! Tez: Qaysi ingredient mazali, barqaror, saqlanishi oson va har qanday taomga oqsil va sog'lom yog'larni qo'shadi? Albatta, bu konservalangan baliq! Siz dengiz mahsulotlarini sevuvchi bo'lasizmi yoki uy oshpazingiz yangi narsalarni xohlaysizmi, konservalangan baliqlar kitobi siz uchun. Barqaror baliq ovlash himoyachisi Bart van Olfen konservalangan orkinos, losos, hamsi va boshqalarning ajoyib yulduzlar salohiyatini yoritib beradi. Bu erda Tuna Lasagnadan tortib to Mackerel va Kartoshka Frittatagacha bo'lgan asosiy tarmoqlar, klassik Nichoise salatasi va qisqichbaqasimon va arpabodiyonli salat kabi yangi salatlar, shuningdek, hamsi köftesi, lososli pizza va Quinoa Tabbouleh kabi oddiy bo'lmagan taomlar. Sardalya. Imkoniyatlar cheksizdir va Devid Loftusning suratlari chidab bo'lmas. Bundan tashqari, Bart zamonaviy baliq ovlash va konservalashning mo''jizalariga sho'ng'ib, ekologik toza baliqlarni tanib olishga yordam beradi, shunda siz okean-plastinka taomidan ishonch bilan bahramand bo'lishingiz mumkin. Konservalangan baliqlar har qachongidan ham ko'proq!


Dengiz mahsulotlarini yanada barqaror tanlash uchun qanday almashtirish kerak

Bizning seriyamiz Catch nima Metyu Evans bilan biz kelajak avlodlar uchun dengiz mahsulotlari etkazib berishni ta'minlash uchun o'z hissamizni qo'sha olamiz. Bu erda bir nechta maslahatlar:

• Agar shubhangiz bo'lsa, mahalliy mahsulotni sotib oling: Avstraliyaning baliqchilik xo'jaligi juda yaxshi holatda, lekin Avstraliyada iste'mol qilinadigan dengiz mahsulotlarining 70% import qilinadi, bu erda baliq zaxiralari yoki baliq ovlash amaliyotining ta'siri shaffof emas.
• O'zgartiring: Har xil baliq va boshqa dengiz mahsulotlarini iste'mol qilishga harakat qiling - bu talabni barqaror saqlashga yordam beradi. Agar siz retsept bo'yicha bitta turni boshqasiga almashtirishni xohlasangiz, lekin ishonchingiz komil bo'lmasa, mahalliy baliq sotuvchingizdan (yoki bilimdon do'stingiz/ qarindoshingizdan!) So'rang.
• Kamdan-kam iste'mol qilinadigan va mahsuldor turlarni tanlab, sekin o'sadigan orkinos va losos zaxiralariga tanaffus bering.

Yana barqaror variantlar:

Bu baliqlar Avstraliyaning Dengizni himoya qilish jamiyati tomonidan sog'lom zaxiralarga ega ekanligi kuzatiladi va baliqchilik usullari bilan dengizda yashash joylari va qo'riqlanadigan turlarga nisbatan kam ta'sir ko'rsatadi.

1. Yassi boshli

Yumshoq ta'mi, qattiq go'shti va yengil tuzilishi uni pishirishning ko'plab usullari uchun eng yaxshi variantga aylantiradi: uni yangi, qovurilgan va qovurilgan bo'lsa, yoz yoki sashimi sifatida iste'mol qilish mumkin, yoki yozgi ajoyib tasodifiy taomga aylanadi. .

2. Ispaniya makkali

Mackerel - bu yog'li baliq, u xushbo'y ta'mga ega, shuning uchun u sirka va limon sharbati kabi chekkaga ega bo'lgan ingredientlar yoki ziravorlar bilan yaxshi ishlaydi. Brokkoli pyuresi va achchiq asirlari bilan qovurilgan ispan makkelining retsepti, tuzli asirlari va qaymoqli, yashil yashil pyuresi baliq boyligini muvozanatlaydi.

Brokkoli pyuresi va achchiq asirlari bilan qovurilgan ispan makkeli.

3. Qizil imperator

Qizil imperator - Avstraliyaning eng sevimli baliqlaridan biri, oq go'shtli, katta po'stloqli va nozik ta'mli, u har xil idishlarda yaxshi ishlaydi. Barmoqli ohak, zanjabil va limonli bu mangalli qizil imperator alohida g'olib hisoblanadi.

Barmoqli ohak, zanjabil va limonli o'tli qizil mangal barbekyu.
Manba: Andy va Ben Eat Australia, Food Network

4. Oqartirish

Qirol Jorj, Sharqiy maktab, Qumni oqartirish yoki oqartirish - oqartirish engil, shirin ta'mga ega va ularni ajoyib ta'mga ega qilish uchun issiq idishdan tashqari ozgina aralashuv kerak. In this recipe for pan-fried whiting with celery and pomegranate salad, the whiting is simply cooked in olive oil, lemon and parsley for a couple of minutes on both sides and serve with a bright, crunchy salad. Perfect for a quick but impressive midweek meal.

Pan-fried whiting with celery and pomegranate salad.

5. Mullet

Popular in Mediterranean cuisine since Roman times, mullet is often shunned in Australia due to its more intensely fishy flavour. But this deep umami quality works well cooked on dry heat—baked, grilled, barbecued to bring out its natural sweetness—as well as smoking and pickling to soften the fishy taste, or cooking it up in a bold curry, like this south Indian curry of mullet.

South Indian curry of mullet.
Source: Ben Dearnley

6. Sardines

If you want to cook sardines with success it's best to take a note from the professionals: the Spanish and Portuguese. Coat the sardines in a herb-laced crumb, grilled them, and served them with a creamy condiment - it's a recipe for success. Try it with these fried sardines with aioli, and find a new-found fondness of this lesser-loved variety in Australia.

Fried sardines with aioli.
Source: China Squirrel

Other seafood:

7. Mussels

Australian blue mussels are farmed in a way with negligible impact on habitat or other species, and they filter food from the water, meaning they don't require additional feed. Try this sustainable seafood choice cooked up as a French classic, mussels in white wine (moules marinières). Serve the mussels with plenty of crusty bread to mop up all the deliciously briny, minerally, herb-infused boozy broth, or serve with fries to make the meal a Belgian classic.

Mussels in white wine (moules marinières).
Source: Luke Nguyen's France

8. Prawns

Australians waters are blessed with all sorts of prawns (we didn't get a reputation for throwing a shrimp on the barbie for nothing). Look out for local varieties like black tiger, kuruma, banana, Western King, and Bay prawns. Try this 5-minute wonder, stir-fried prawns with black pepper and cardamom, and serve it with freshly steamed white rice to soak up the fragrant sauce.

Stir-fried prawns with black pepper and cardamom.

9. Squid

Squid reproduces quickly, meaning stocks can replenish themselves and making squid a sustainable choice. Look for local Gould's Squid or Southern Calamari. When cooking squid, the trick to keep squid tender is to not overdo it - cook it until it just begins to curl and turns opaque, about 30-60 seconds. Try this fried squid with basil, and serve it with lots of fresh lemon wedges.

10. Mud crab

Mud crabs have a lot of meat, so are a great choice when you're feeding a few. The colours of the Kimberley region of Australia were the inspiration for this flavour-bomb of a dish by Adam Liaw, chilli, tamarind and mango mud crab. Crack the claws to open channels for the flavours of the tamarind and mango sambal steep through.

Chilli, tamarind and mango mud crab.

11. Octopus

Octopus doesn't have to just be restaurant food - you can cook at home! The tough meat means you do need to tenderise it, which can be done by brining it, slow cooking it, or poaching it, like this olive oil-poached octopus.

Olive oil poached octopus with cayenne pepper.
Source: Sharyn Cairns

12. Oysters

If you accidentally spilt your gin cocktail into your oysters and ate them anyway, it would taste along the lines of this genius concoction: soy, ginger, cumquat and gin oysters. The good news for oyster lovers, oyster farming has a very low overall impact on our oceans.

Soy, ginger, cumquat and gin oysters.
Source: Benito Martin

13. Scallop

Scallops with roast garlic and lemon: a creamy onion puree, topped with fragrant fried scallops and crispy onion rings. If available, choose saucer over commercial scallops.

Scallops with roast garlic and lemon.
Source: Shane Delia's Recipe For Life

Swap out these:

If you want to eat tuna, bypass Bluefin and go with Skipjack.

Skipjack is a fast-growing tuna variety that is still fairly abundant around the world. This recipe for skipjack tuna with Japanese marinade showcases the light but hearty qualities of the fish.

Skipjack tuna with Japanese marinade.
Source: Gourmet Farmer Australia

. or Albacore tuna

Albacore tuna is lean fish with meaty appeal. Try it cooked 'tataki style (seared on the outside, raw on the middle) in this albacore tuna, tomato and cucumber salad with dill and olives.

Albacore tuna, tomato and cucumber salad with dill and olives.

Instead of mulloway (Jewfish), go for mahi-mahi or Chilean Sea Bass

Try this recipe for pan-fried mulloway fillets in lemongrass and chilli for a seamless substitution.

Pan-fried mulloway fillets with lemongrass and chilli.
Source: Alan Benson

If you're an eel lover, try using Spanish mackerel instead

Eel fans out there (believe it or not, they do exist!) are fans of its rich, oily qualities. Unfortunately, their low populations, environmental susceptibility, unsustainable feeding practices when farmed mean they should be avoided. The good news is, Spanish mackerel offers similar perks, and is a more sustainable option. Try it for yourself with this pan-fried eel in coconut and saffron sauce.

Pan-fried eel in coconut and saffron sauce.

Binge-watch the entire series of What's The Catch with Matthew Evans:


Good Fish: Sustainable Seafood Recipes from the Pacific Coast

It can be intimidating to shop for seafood You wonder if it s healthy for you, you worry about whether it s overfished and whether it s caught in ways that harm other species or the environment Making smart seafood choices has never been confusing or important for the planet and our health Chef and seafood advocate Becky Selengut knows from good fish, and in aIt can be intimidating to shop for seafood You wonder if it s healthy for you, you worry about whether it s overfished and whether it s caught in ways that harm other species or the environment Making smart seafood choices has never been confusing or important for the planet and our health Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that s informed but down to earth, she untangles the morass surro

Wonderfully helpful guide to responsible Northwest seafood. Selengut's recipes are a tad demanding for my taste, but she's a friendly guide. And she teaches part-time at Bastyr, so she's awesome. (I interviewed her about sardines last year.)

This would be worth the price of admission for the Oregon pink shrimp salad alone (Swoon). Ilohiy!

While I have moved this to my 'read' pile, I know I will be repeatedly coming back to this cookbook time and again. I have now prepared and sampled many items from this book and I can say that every one of them was delicious (even the ones I thought were a little suspect - who knew sardines

Absolutely beautiful book, an inspiring concept and gorgeous photography. However, although I was hoping for more in-depth ecological and biological info, this is mainly a cookbook. The recipes seem exciting, but good quality seafood -- sustainable or otherwise -- is a too-rare treat in my

Gorgeous layout and design. This book is a treat to peruse. I tried the scallop searing method which involves very high heat and some smoke. My hubby stood by shaking his head sadly at the apparent waste of some good shellfish. Perfection! Seriously good. I look forward to trying more recip


The most sustainable fish to eat right now, and how to cook it

Once upon a time, we chose seafood according to what we fancied or could afford, with little thought for sustainability. We now know better.

The Marine Conservation Society estimates 90 per cent of fish stocks globally are fully or overexploited, with sea life under added pressure from climate change and pollution. And now a new Netflix documentary, Seaspiracy, has brought the subject to the fore once more, not least for coming under fire from scientists and marine experts for 'cherry picking' evidence and misrepresenting their views.

The hard-hitting 90-minute film, by the team behind Leonardo Di Caprio produced Cowspiracy and the brainchild of 27-year-old Ali Tabrizi from Kent, has caused many to swear off fish forever.

But while most consumers want to make responsible choices, it’s far more complicated than many of us realise. Consult the MCS’s Good Fish Guide and it seems like choosing the most sustainable fish (green) and avoiding the worst (red) requires a marine biology degree. That’s because it’s not just the species that’s important you need to know where and how the fish is caught.

For example, sea bass caught in the Bay of Biscay was put on the Guide’s red list in October because unsustainable fishing practices are killing increasing numbers of dolphins and porpoises. But according to Charlotte Coombes, the MCS’s Good Fish Guide Manager, wild sea bass is not caught this way in British waters and can be an OK choice (although still not recommended – farmed sea bass is better).

“I appreciate it’s complicated,” Coombes concedes. “But asking someone in a fishmonger’s, fish and chip shop or restaurant where and how the fish was caught will highlight to them how important it is for customers to feel reassured their seafood is sustainable.”

Avoiding fish caught in ways that are most likely to harm the environment can also be part of choosing seafood wisely. Beam trawling, for example, involves dragging nets suspended from heavy beams along the seabed. “It can almost cheese-slice through habitats, so it can be quite damaging,” Coombes says.

Dredging, widely used to harvest scallops, clams and oysters, can also destroy the seabed and unintentionally catch vulnerable species. Pots, traps, hand lines and pole lines, meanwhile, are considered the most sustainable fishing methods, being low intensity and safe for the seabed.

Chef Mitch Tonks, who runs the Seahorse restaurant in Dartmouth and the Rockfish chain of restaurants in the South West, believes we can make good seafood choices by following a simple premise: buy fish caught by British fishermen. “The British fishing fleet is well managed and sticks to strict controls, such as quotas and numbers of days at sea,” says Tonks, who is a pioneer of locally caught seafood. “If we start to think that all our fish will come from guys going to sea with a pipe and a yellow raincoat, it’s not going to happen.”

Whether we like it or not, Tonks argues, beam trawlers are a long-established part of the British fishing fleet and are responsible for catching 90 per cent of the fish landed at Brixham and Newlyn, two of Britain’s biggest fish markets. “If you say you shouldn’t eat anything from a beam trawler, you’re suggesting something that’s unattainable,” Tonks says. “My view is, buy British, know which fishing port the fish is from, and let’s hope that we can put enough pressure on the industry so it can change itself.”

Tonks urges consumers to choose fish carrying the “blue tick” eco-label, which is only applied to sustainable seafood certified to the Marine Stewardship Council Fisheries Standard, for which he is an ambassador. Many restaurants, fishmongers and fish-and-chip shops also sell MSC-certified seafood, so it’s a good idea to ask before you buy. More than 70 per cent of cod and 76 per cent of haddock eaten in the UK is now MSC labelled, so sustainable options are readily available if you look for it. The best farmed seafood options carry the Aquaculture Stewardship Council label.

Whether you vow to buy British seafood, opt for blue-tick-labelled fish or swot up on fishing techniques, every small effort can lead to changes for the better, Coombes says. “When people do sit up, pay attention to this stuff and make the right choices, it can make all the difference.”

Good fish swaps, according to the Marine Conservation Society

UK stocks are doing badly, but in Iceland and the Northeast Arctic they are at sustainable levels.

Swap for: hake, now a great sustainable choice.

Sustainability depends on the species, location and fishing methods.

Swap for: handline-caught mackerel (caught in the South West is best, but any UK-caught mackerel is good).

Prawns

Can be sustainable depending on the species and where and how they were caught or farmed. Choose organic, MSC or ASC labels.

Swap for: rope-grown mussels or farmed oysters, which don’t need any feed or chemicals and get all they need from the sea.

Go'shti Qizil baliq

Wild Atlantic salmon is not doing well and most farmed salmon needs improving. Organic and Scottish ASC-certified farmed salmon is the better choice.

Swap for: Farmed Arctic char, ideally from the UK, or farmed rainbow trout.

Other good choices

Haddock from UK seas as well as Iceland and the Northeast Arctic is sustainable.

Dover Sole from the Bristol Channel and western English Channel are booming.


Best Choices Might Be Farmed Fish

It might surprise some people what sustainability looks like—it does involve farming seafood. There is often the idea that farmed fish is bad and wild is better. In some cases that’s true, but a quote from Paul Greenberg’s book Four Fish: The Future of the Last Wild Food sums up the dilemma, using salmon as an example: “It would be wonderful if all the salmon we eat could be wild. But as one marine ecologist said to me recently, to continue to eat large wild fish at the rate we’ve been eating them we would need ‘four or five oceans’ to support the current human population.”

Farmed fish has been vilified in the past, and in the cases of the most intensive, high-chemical, high-density farms, that’s fair. Sheila breaks down the reality around farmed fish: “That destructive model, which is a 20- to 30-year-old approach centered on salmon, is still out there. But so many of our Green list items are farmed.” (Being on the Green list means they’re well managed and caught or farmed in ways that cause little harm to habitats or other wildlife.)

And those mistakes of the past, she hopes will be avoided as aquaculture continues to grow. “We’ll see countries like India, which is emerging as a major shrimp source, and Mexico skip the environmental destruction phase and build based on the best practices of today.”


The Top 5 Most Sustainable Seafood Choices for Summer Seafood Menus

Summer may seen synonymous with light seafood dishes, but it&aposs just as important to bear in mind what seafood you&aposre eating. Sustainability is an important quality when picking your favorite summer fish recipes. Luckily, we&aposve਍one the work for you and rounded up some of the best sustainable seafood choices for this summer.

Many different lists are published all over the web to let you know what local fish are sustainably fished near you, and the more local you can keep your fish, the better!

With President Obama&aposs decision to crack down on illegal fishing and seafood fraud, the sustainable seafood choices are getting easier to find. But the battle isn&apost won yet. It&aposs important to stay informed in order to make good choices. The marine stewardship councilꃎrtifies certain seafoods as sustainable, such as anchovies, clams, crabs, hake, mussels, salmon and swordfish. But it&aposs just as important to look at other information on the label to stay informed about which versions of these seafoods are actually sustainably fished. If you&aposre going to be eating a lot of fish this summer, it might be worthwhile to download a sustainable fish app. In the meantime, here are just some of our top choices.

1. Farmed Oysters

There are many reasons to feel good about eating oysters,ਊnd sustainability is just one of them. Choose farmed oysters from a suspended culture system. This technique involves hanging nets from a flotation system so that oysters are in the water at all times, rising and falling from the tides. Because oysters cannot tolerate toxins, oyster farming often increases awareness of the ecological status of the waters in which they are farmed, making oyster farming a sustainable practice.

2. Canadian Pacific Spot Prawns

As far as sustainable shrimp and prawns are concerned, you have several choices, but one of the best right now are Canadian Pacific spot prawns. Spot prawns are harvested by trap and are named for the distinctive white spots they spot on their abdomens. Their sweet flavor makes them a great choice in our roasted shrimp with lemon pasta recipe.

3. Canadian and U.S. Pacific Purse Seine Sardines

Sardines are fantastically healthy for you, and when you choose sustainable sardines, they&aposre even better. Purse seine is a large-scale fishing operation that is nevertheless supported by Greenpeace, because fish that swim in schools are targeted by this method, and relatively clean catches can therefore be procured. Sardines have long been a part of Scandinavian diets, where the natural fatty acids of the fish can shine. They&aposre also delicious in our recipe for pasta with sardines.

4. North Atlantic Silver Hake

Hake is a very popular fish in Spanish cuisine and is a delicious alternative to white fish like cod. While silver hake was previously overfished, it is now safe to eat silver hake hailing from the Atlantic, as long as it&aposs fished further north than North Carolina. Try it cooked simply with garlic and pepper, for a hake recipe that will allow you to get to know this previously unfamiliar sustainable fish.

5. Albacore Tuna

Many different kinds of tuna are not sustainable -- bluefin tuna is so endangered that Iron Chef America has banned it from use in the show -- but if you focus on troll or pole-caught Albacore, you&aposre in the clear. Pole-catching keeps out other species like dolphins who are occasionally caught in tuna nets. Albacore has a more mild flavor than some kinds of tuna, but it&aposs still delicious in our spiced fish tacos.


Videoni tomosha qiling: Mojizaaaaa!!!olloxning karomati baliq yomgiri (Noyabr 2021).