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Will Seafood Soon Be a Delicacy?
Moderated by Jonathan Gold, LA Weekly Food Critic
Wednesday, July 07, 2010
AUDIO
From translucent slivers of sushi to simple weeknight salmon dinners, seafood is a staple of the American diet, considered both healthy and luxurious. But what if there really aren’t more fish in the sea? Our craving for high-on-the-food-chain tuna, salmon bred nearly as big and thick as torpedoes, and rare, slow-reproducing orange roughy and monkfish is destabilizing ocean life and polluting the sea. Even as some chefs and suppliers aim to serve environmentally safe fish, others plate shark and whale. How sustainable is seafood? Pulitzer Prize-winning food critic Jonathan Gold visits Zócalo along with Providence Executive Chef Michael Cimarusti, and Heal the Bay President Mark Gold to discuss how our eating habits hurt the environment, and whether there’s a way to eat what we want without doing harm.
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Will Seafood Soon Be a Delicacy?
WEDNESDAY, JULY 7 , 2010, 7:30 PM
From translucent slivers of sushi to simple weeknight salmon dinners, seafood is a staple of the American diet, considered both healthy and luxurious. But what if there really aren’t more fish in the sea? Our craving for high-on-the-food-chain tuna, salmon bred nearly as big and thick as torpedoes, and rare, slow-reproducing orange roughy ... WATCH FULL VIDEO
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