Chef Kris Sandholm makes his return to COOK to discuss the topic of sustainable seafood. He has 17 years of experience in the restaurant and hospitality industry, recently the Chef/Owner of Bethlehem, PA’s Starfish Brasserie. This ex-Marine and Florida Culinary Institute alumni believes in operating a seafood restaurant in the most sustainable way possible. As an advocate of sustainability, he is working with the Department of Natural Resources in Maryland fighting for the cause.
I am guilty. I am guilty of consuming Bluefin Tuna and Chilean Sea Bass despite their endangered status. I’m guilty of being ignorant of the seriousness of the over-fishing and the possible extinction of these fish within my lifetime. I’m guilty for thinking that sustainable seafood was just one of those hipster chef words and food trends that was more of a marketing catch phrase.
Industrial fishing cannot replenish the stocks and with endangered species increasingly going towards extinction, some companies are buying out as much Bluefin Tuna to freeze and stockpile to corner the market and sell for a massive profit when Bluefin goes extinct. Commercial limits for Bluefin Tuna are limited to around 22,000 ton a year but without proper enforcement more than 60,000 tons are actually caught.
Guests of the class asked Kris how they can purchase sustainable seafood in markets, or how to choose a sustainable option when dining out? Kris states he stays away from all tunas, that you should buy Maine lobsters–they’re cheap and the lobster fishermen/industry need the help. Also, the practice of how shrimp is caught does a lot of damage to the environment.
There can be some confusion with how to tell which option would be better–“wild caught” vs “farmed”–and if they include the method of how they were caught. The Monterey Bay Aquarium Seafood Watch is a great place to start getting information on sustainable seafood, the issues, alternatives and what to avoid. They even have a handy pocket guide and mobile app.
On to the food!
Smoked Alaskan Salmon
Kris used Pine Needles to smoke the salmon, wrapped it in kale, and pickled the ginger himself. Alaska, by the way, has some of the toughest fishing regulations.
Rappahannock Olde Salts Clam Chowder
Poached Mexican Scallops, Sweet Potato, Farmers Cheese, Dill Cream
New England Style Lobster Roll
Baked Mussel Avocado Gratin
Potted Alaskan Salmon Rillette
Pickled West Coast Herring, Trout Caviar, Lingonberries
