World Ocean’s Day 2020
We may be way out in the middle of the desert, but that doesn’t mean we can’t help conserve our oceans. World Oceans Day, a day to rally and unite to protect and restore our shared oceans, is June 8th and we want to help you celebrate with some sustainable seafood. We put together a restaurant spotlight, some professional tips on cooking seafood and a recipe from a Head Chef in Phoenix to try at home. Remember to support these local and sustainable restaurants any way that you can. If we all do our part we can have a positive impact on our oceans and economy this June 8th (or any day of the year).
Many restaurants are going above and beyond to give you the most sustainable seafood possible. One of the most impactful things you can do is to give your business to restaurants with commitments to sustainable seafood like The Breadfruit in Phoenix and Flores Concepts Restaurants in Tucson and any restaurants that support the mission of the Monterey Bay Aquarium Seafood Watch Guide. This guide helps you make more ocean friendly decisions on seafood. You can also download that guide and use it to go to your local fish market, grocery store or restaurant and make informed decisions on what seafood you purchase!
When the subject of sustainable seafood comes up, the go-to chef to talk to is The Breadfruit's Danielle Leoni. She leads the charge by participating in the James Beard Foundation's Smart Catch program and the Monterey Bay Aquarium's Blue Ribbon Task Force, and will happily chat with you about the importance of knowing where the fish on your plate comes from. We suppose it is best said in their own words “Come enjoy the highest integrity in sustainable gastronomy with a perfectionist approach to genuine hospitality. Our grounding philosophy is to champion good food that promotes a deliciously sustainable planet and still have dinner ready by 5 PM. We are committed to serving certified sustainable seafood, zero waste, recycling, composting, and supporting local agriculture.” Check out this delicious and simple dish provided by Danielle Leoni herself.
Ceviche - Finfish
By Danielle Leoni, Principal & Executive Chef, The Breadfruit & Rum Bar
Yield: 3 L
Shelf Life: 7 Days
Servings: 1/3 cup per person
Ingredients:
Mango, 4lbs, small diced
Red Bell Peppers, ¾ cup, small diced
Tomato, ½ cup, no seeds, small diced
Cho cho, 16 ounces, peeled, small diced
Scallion, 1 cup, thin slice, hard bias
Large Habanero, 4 peppers, no seeds, minced
Red Onion, 1 cup, thin julienne w/ grain, 1 inch long.
Parsley, ½ cup + 2 tablespoons, chopped
Basil, ½ cup, chopped
Thyme, ¼ cup, picked, chopped
Dill, ¼ cup, chopped
Salt, 2 tablespoons
Black Pepper, 2 teaspoons, finely ground
Pimento, 1 tablespoon, finely ground
Liquid:
Lime Juice, ¾ cup
Passion Fruit Juice, 1 cup, medium sieve
Protein:
White Fish, 1.75 oz, small dice
Instructions:
Combine all ingredients except Protein and Liquid.
Store ceviche mix.
To Order:
Put fish into lime/passion juice for a minimum of 5 minutes.
Add ‘cooked’ White Fish to ⅓ cup of mix.
Flores Concepts, headquartered in Tucson, shares their history and some key tips from their head chef on cooking sustainable seafood at home.
Flores Concepts, including El Charro, Charro Steak, and Carlotta’s Kitchen, a US Department of Agriculture food company named after Chef Carlotta Flores. The food company creates recipes used by El Charro, El Charro Steak, Charrovida and El Charro Del Rey.
Highlights:
With over 95 years of restaurant experience, the Flores Concepts team covers an incredible history in Tucson. Established in 1922 by the family's beloved Tia Monica Flin, El Charro Café of Tucson, Arizona is The Nation’s Oldest Mexican Restaurant in continuous operation by the same family.
An example of a sustainable seafood partnership includes a village in Patagonia, Chile called Verlasso (https://www.verlasso.com/farm) which has a commitment to providing natural filtration with strong currents and abundant supply of fresh water to help keep the water clean and their salmon active, strong and healthy.
Top tips from Chef Gary Hickey for cooking sustainable seafood at home:
Tip 1: Season generously, salt, pepper and granulated garlic, or a nice chili rub
Tip 2: Seer on height heat in a cast iron pan or grill. Flesh side down for 3-4 minutes then flip.
Tip 3: Let rest! Two minutes at least.
Tip 4: Shred for tacos, finish with some grilled citrus and fresh cabbage.
Get some sustainable seafood from your favorite local place and get cooking!