Green Sushi Advice
Sushi lovers, it’s time to say sayonara to toro (aka bluefin tuna). Hamachi (yellowtail), too. And for the time being, you can forget about ordering those freshwater eel and avocado rolls -- unagi is also a big environmental no-no.
That’s the latest advice from three ocean conservation groups that are poised to launch wallet-sized sushi guides next week. As of Oct. 22, the consumer guides will be available online via Blue Ocean Institute, Environmental Defense Fund and Monterey Bay Aquarium. Each group has its own card with a unique design and layout (Blue Ocean’s list offers detailed descriptions about each species, for example), but the message is the same no matter which card you print out: avoid red-listed sushi and seek out more abundant and better managed species.
All three groups also single out species that are high in contaminants, including mercury or PCBs, most of which are on the red lists, but be sure to check the yellow (sorta okay to go, like a yellow traffic signal) lists as well. Contaminant contenders in the yellow lists include Hawaiian albacore tuna and blue crab.
They’re hoping that the next time you get a hankering for raw fish and vinegared rice, you’ll consider “greener” choices, such as wild Alaskan salmon (sake), North American Albacore tuna (shiro maguro) or Pacific halibut (hirame), to name a few. They’re considered “best” because they come from well-managed fisheries with little or no risk of contaminants (as determined by the ocean conservation community).
The sushi guides will also be available via text message as part of the groups' mobile phone offerings, featured in this space earlier this year.
By Kim ODonnel |
October 17, 2008; 7:00 AM ET
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