Aquaculture for all

Sushi: Guiding Consumers on a Sustainable Path

US - A new sushi guide has been released which point consumers in the right, sustainable and healthy, direction.

The sushi consumer guides released by three ocean conservation organizations consider such factors as fish that's overfarmed or laden with contaminants, the guides aim to determine which sushi is shameful, and which fish is fair game for your chopsticks, says the Sacramento Bee..

The forbidden fish list, which includes many sushi bar staples, advises against the following: imported ebi (shrimp), unagi (freshwater eel), tako (octopus) and Japanese farmed hamachi (yellowtail).

Sacramento Bee says that the Sushi has become part of the American culture. There are more than 100 eateries in the Sacramento region that serve sushi. There were 19 a little more than 10 years ago.

But you don't have to totally walk away from your wasabi. Fish choices given the green light, due to having low levels of contaminants or being caught responsibly, include farmed kaki (oysters) and izumidai (U.S. farmed tilapia).

The pocket-sized guides are produced by the Monterey Bay Aquarium and two New York-based groups: Blue Ocean Institute and Environmental Defense Fund.

Further Reading

- You can view the guide by clicking here.
Create an account now to keep reading

It'll only take a second and we'll take you right back to what you were reading. The best part? It's free.

Already have an account? Sign in here