Basa, Dab or Vietnamese Clams, Sustainable Fish from A to Z

Do the right thing is the mental message we get when buying fish and shellfish at our local store or ordering it in a restaurant.

Instead of giving us a lengthy expose Sophie Morris offers us an A to Z list of seafood that is healthy and not at risk of extinction in Where's the Catch? (The Independent UK, June 14).
Each choice is followed by a short, clear description and its country of origin.

I did not know of Basa , a Vietnamese catfish which she describes as "light, flaky white fish native to the Mekong river delta and available all year round".
I tasted Dab (which I knew as 'Limande' in France). It is "the smallest of the flatfish and cheaper than halibut or turbot. Avoid during the April to June breeding season".
Gurnard (also known as sea-robin) sounds intriguing and "Hugh Fearnley-Whittingstall suggests pot-roasting with leeks, celeriac and a slosh of white wine".
It seems it could be used in bouillabaisse as well.

Some of them might not be found in your corner of the world but in any case this is a place to start.

Along the same line, Ratha Tep (Food and Wine) attended a Sustainable Fish Think Tank on June 6 where chef Rick Moonen highlighted some lessons learned in fish buying and recipes from his cookbook Fish Without a Doubt such as Grilled Dorade with Hoisin Glaze which he shared with NPR.


I hope this helps on your next 'fishing' expedition.

Related: Staying Alive...Eat a Guilt Free Fish

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