Arctic Char with Minted Sweet & Sour Pan Sauce is another example of something I have noticed swimming around on a lot of blogs lately. I am talking about sustainable seafood.
The state of the world’s oceans is a topic of great interest to me. Because I love all the tasty tid-bits from the sea. Do you love seafood as much as I do? I hope you do. I actually hope you love it enough to stop and think about the consequences of that love.
Love, indeed, has consequences and condoms are not always the answer.
Because these last few decades, the way we get seafood to market has begun to drastically alter our marine ecosystems. Overfishing, environmental degradation and destructive harvest practices are becoming cataclysmic.
But I am proud to say we bloggers seem to be taking a lead on this subject and I think the word is getting around.
Organizations such as Seafood Watch have been trying to educate consumers about many of the collapsing fisheries in the world. I first got involved with Seafood Watch in 2008, and made my first post on the subject (with video) in January 2009. Because without healthy eco-systems the seafood we all love will simply disappear.
As promised here is my “later in the week” recipe for arctic char. As Seafood Watch said in the earlier post, char is a terrific alternative to farm raised Atlantic Salmon and a great way to take the pressure off the west coast salmon fisheries which are currently closed due to overfishing.
In appearance char is very similar to salmon, at least wild salmon. Because the color of the flesh is the same deep red hue. Farm raised Atlantic salmon’s color is enhanced with chemicals.
The most obvious visual difference is size. The char must be a slightly smaller fish because there seems to be a lot of apron on each fillet. The apron is the thinner flap of flesh that is found on fillets of fish, basically the belly.
Tastewise there is some similarity between salmon and char as well. But I think it tastes more like trout. Steelhead trout to be precise. Which, of course a lot of people say tastes like salmon.
So here is my promised recipe. I am calling it Artic Char with Asian Braised Fennel and Citrus Emulsion. It starts a day before hand with an oil infused with Asian flavors. You might want to double this portion of the recipe because this flavorful oil is quite good in a number of other ways. I am sure you can think of those on your own.
You may know that SippitySup supports Seafood Watch. An organization designed to increase awareness about the importance of taking steps today to ensure that the oceans will continue to produce the seafood we all love in an ongoing and sustainable manner. One of my most well-recieved posts outlines exactly what sustainable seafood means. Read it and educate yourself, so you can make the best choices possible. It’s an issue that is important to me. So when Serena Federman from The Monterey Bay Aquarium asked me to pass this information on I did not hestitate. Not only that, but you can expect a recipe with Arctic char from me later in the week. GREG
Arctic Char: Another Green Option
Arctic char is an up-and-coming alternative to farmed salmon because the texture and taste is similar. For this reason, we added it to all regional Seafood Watch pocket guide versions as a "Best Choice" back in January.