Where does that fish comes from?
Who catches it and how? Can I meet them? Where?
Is the fish trawl wrecking the sea bed?
Is it a catch all and throw away what you don't want?
Will there be any fish of that type left next year?
Dutch fishmonger Bart Van Olphen left the restaurant business and became a fishmonger in Holland after asking these questions and not getting answers he was satisfied with.
As with every endevor, nothing is perfect in the sustainable seafood field yet you have to start somewhere.
Bart is taking the stage at Clinton Global Initiative 2010 on September 21 to share some 'Fish Tales' with the powers that be.
I interviewed him a few weeks back and will be sharing our conversation hopefully very soon.
I had the pleasure to join Bart, Kerry J.Coughlin (Marine Stewardship Council, MSC), good people from Kyle Books and a few others for 'The First MSC-Certified Dinner in New York City' at Sea Grill on September 20, 2010.
The meal was designed around seafood that Bart actually sells. I chose Seared Scallops with apple rosemary puree as an appetizer and Miso glazed Black Cod with baby bok choy and toasted sesame seeds as a main dish.
Other options we had were Roasted filet of Plaice and Grilled Dover Sole.
Diving in sustainablity for Green Day # 145
P.S: Food, service and setting were perfect at Sea Grill. I just wish they used air conditioning in moderation while we discussed sustainability, small contradictions.