Sushi Consciousness on the Rise
As sushi fanatics are waking up to the fact that their beloved cuisine is wreaking havoc on ecosystems, interest in sustainable sushi options is spreading rapidly throughout the blogosphere. The current wave of awareness began with an article in Gourmet magazine and was bolstered by the news that sustainable sushi cards will be released on October 22nd by three nonprofits: Monterey Bay Aquarium, Blue Ocean Institute, and Environmental Defense Fund.
In January 2009, North Atlantic Books will release Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time. This comprehensive, pocket-size guide provides all of the pertinent information needed to make sustainable choices at the sushi bar, from detailed profiles of 39 species of fish to a color-coded warning system that helps consumers choose sustainable options. Health concerns regarding mercury and PCBs (polychlorinated biphenyls) levels are also addressed. Check out a recent review of the guide by The Alternative Consumer.
Sustainable Sushi was created by Casson Trenor, a fisheries expert who helped launch Tataki, currently the only sustainable sushi bar in the country. Casson has made it his life mission to protect our marine resources around the globe, and he pours years worth of research and insight into the guide.
At 130 pages, Sustainable Sushi looks great and is filled with color photos and illustrations. We hope that the information provided in the guide will supplement that of the sushi cards released in October. It’s exciting to see an increase in awareness surrounding this issue—not only will this awareness provide for a direct positive impact on marine ecosystems, but it also serves as a step in a larger struggle for environmental consciousness. Every decision we make as consumers comes with a cost, and it’s great to have information and options available to make those costs less destructive.