Saturday, September 18, 2010
Food Rule Number Two: Know the Origin of your Food!
I have no qualms eating this trout! I know this lake, what flows into it, how it is being monitored. How often do we ask ourselves where does this fish come from?
This is albacore tuna season here in the Northwest. Boats leave ports for the day to catch the prized Albacore. Most catch , 80-90% is shipped to other countries to become sushi in some fancy place. Few tuna become food on our local tables.
These fish are caught one at a time, using what is called a pole-and -line, or troll-and-jig method. When a fish bites the jig, the fisherman hauls it by hand onto the boat, checks the size, and keeps only the right size. The by-catch is now back in the sea, where it can grow to full size. This way, no endangered species is caught accidentally.
The U.S. and Canadian albacore fisheries in the Northwest are mostly small, family operated. Last year, they received a boost from Seafood Watch, located at the Monterey Aquarium, receiving a status of "Best Catch" , meaning the seafood caught this way is sustainable and well managed.
If you like to read more about this, and to get great recipes of Albacore Tuna, visit Northwest Palate Magazine, July/August 2010 issue, or go online: nwpalate.com