For a landlocked city, seafood is a surprising big deal in Kansas City. Everyone has opinions on where to get the best lobster bisque or clam chowder, but a regular point of debate among seafood lovers is where to get the best -- and freshest -- sushi in town.
Any discussion of sushi and seafood restaurants might actually be missing the boat -- the real question might be whether the plate you're being served is actually sustainable. What if you found out that bluefin tuna could be extinct in three years? As Fat City noted in April, that was the implication in a report issued by the World Wildlife Federation this past spring.
Sustainable sushi has become a hot issue on the West Coast. Restaurants in San Francisco and Seattle are leading the charge and moving to a menu that is completely sustainable.
With calls for transparency in food and the ability to track ingredients from the source to the table, the issue was recently considered by The Economist. The premise was simple -- they brought a marine biologist to Nobu London,
one of the finest (if not the finest) sushi restaurants in the world and tried to figure out what fish was being served and where it was
caught. The results seemed to indicate that many kitchens might not
have the firmest grasp on the slippery issue of sustainability.
For
non-sushi eaters out there, this is great news: You are no
longer a picky eater. Now you're an environmentalist.
[Image via Flickr: Adactio]
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we enjoy making our own veggie roll sushi at home with locally grown (some in the backyard) vegetables . . .
i wonder how sustainable the crops of rice and the seaweed used for nori are? i'd guess those are far more sustainable by this point, if people really wanted to make a change . . .
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