If you are a conscious diner who wants to enjoy sushi while protecting the ocean, you don’t have to be alone. Jacqueline Church, the creator of the leather district gourmet and the organizer of the 2008 Teach a Man to Fish Sustainable Seafood Blog Event has a solution.

You can share your knowledge and passion, connect with award winning chefs and cookbook authors, famous bloggers, foodies and home cooks as we learn how to make better and more sustainable seafood choices by joining this virtual sustainable seafood blog event.

“It’s easy to be confused or disheartened when we hear all the bad news about fish populations threatened with extinction, closed salmon runs, unhealthy aquaculture. Lighting a candle is so much better than cursing the darkness. We all learn from each other. Last year, participants from around the globe shared recipes, cooking techniques, resources, links, tips for talking to your fishmonger, and so much more.” said Jacqueline Church.

The pocket guide released by Blue Ocean Institute, Seafood Watch, and Environmental Defense Fund has gained momentum in this growing sustainable seafood movement.

The excerpt and the photo in this blog are used with permission from Jacqueline Church.

Other than one of the best cities to live, Portland is known for its diverse and progressive population. It’s where environmentally conscious peole want to live. I have been a Portlander since 1987 and I want to consider myself one of them. That’s why I’m elated to know that Masu East, the nation’s first certified sustainable sushi restaurant will be open for business next week here in Portland.

While sustainability of some of the species like bluefin tuna, octopus, and freshwater eel are threatened from overfishing, Masu East serves only the sustainable species listed in the Seafood Watch guide published by the Monterey Bay Aquarium and follows the sustainability guideline developped by Marine Stewardship Council.

As a sushi lover, I look forward to its grand opening. I will be eating sushi to my heart’s content and perhaps take some home for my sushi set.

Being a sushi lover, I like the fact new sushi restaurants keep popping up on the streets I drive everyday. The competition gives me more choices and helps me in the pursuit of perfect sushi for my palate. Coming from the land of sushi and sashimi, the soaring popularity of sushi worldwide is mind boggling. As recently as 10 years ago, I was pretty used to hearing a comment like “Sushi is raw fish, right?” The notion I had for a years that sushi is way too foreign and having it is an entirely esoteric experience for the majority is no longer valid.

The popularity of sushi today is putting the sustainability of some ocean species at risk. I love sushi, but not as much to the point I have to eat my conscience as well. That is why I was elated when Monterey Bay Aquarium released Seafood Watch Pocket Guide.

The guide was developed as part of 1997-1999 “Fishing for Solutions” exhibit anticipating visitor questions about making better seafood choices. Nearly 75% of the world’s fisheries either fully fished or overfished. This is an alarming fact. With this guide, I can finally eat and keep loving sushi without contributing to the destruction of species. The guides list the types of sushi fish into three categories: “Best Choice,” “Good Alternative,” and “Avoid.”

Among the types of fish to avoid, bluefin tuna, Chilean sea bass, and grouper are some the most threatened species.

Monterey Bay Aquarium has Seafood Watch Restaurant Program.
I hope to see all of the restaurants in town participate in this program.

The Environmental Defense Fund and the Blue Ocean Institute also issued a guide to raise consumer awareness about the importance of buying seafood from sustainable sources.

I support this movement whole-heartedly and hope that all sushi lovers will have fish to eat for generations to come by maintaining healthy and abundant oceans