This is the most beautiful scene I’ve seen in recent years. I have an enormous respect and gratitude for that man for having the courage to swim near the whale to let her know that he and his crew are there to help. I’m also grateful for all of those people on the boat to participate in this effort including the person who filmed the entire event. Because of you, I can share this video with all of you who have visited this site.
There are many endangered marine species from over-fishing. I hope this video clip encourages people to go sustainable when dining out for sushi.
A Seafood Watch Pocket is available on Monterey Bay Aquarium Web Site:
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
If you want to go sustainable and feel good about protecting the ocean from fish being overcaught, this is one of the ways to go. Nothing gets killed…well, fruits can grow back from the tree or the plant, so they are not killed. It doesn’t say in the video, but the rice you want to use is Jasmine rice. It brings out a perfect flavor when you add coconut milk to it. You can be creative with other fruits as well such as strawberry, orange, kiwi, or grapes.
By the way, the person in the video has beautiful hands. Thanks for sharing!
Although the numbers are limited, I’m glad to see sustainable sushi restaurants exist for people who consciously choose what to eat. These diners know the unethical practices of bottom trawling which rakes the ocean floor and destroy everything in its path from corals to turtles and sharks. The conscious diners also knows the plight of bluefin tuna facing extinction and many other seafood from overfishing.
A sustainable sushi pocket guide published by Monterey Bay Aquarium can be downloaded for free at http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_sushi.aspx.
The guide lists seafood under three categories; Best Choice, Good Alternative, and Avoid.
Pocket guides are also available from Blue Ocean Institute and the Environmental Defense Fund. Their ratings are based on the impact on fish population, farming operations, and how the fish are caught.
Recession has hit many restaurants, forcing the business to fold. While some restaurants barely manage to keep their business alive, there are others that not only survive, but also thrive in this economy.
Mashiko, one of the most successful sushi restaurants in West Seattle has consistently enjoyed critical acclaim, taking top honors in local magazines, Zagat surveys, Citysearch rankings, “best-of” lists and in customer reviews on websites like Trip Advisor and Yelp.
WSB photojournalist Christopher Boffoli interviews Mashiko proprietor Hajime Sato as he share his secret to success.
As chef Sato explains how he practices his own philosophy in his business, his success seems no mystery. Mashiko may well be one of the few sustainable sushi restaurants that serve fish classified as “endangered,” yet maintains a successful business model.
Although I have not met him, I feel connected as I share the same passion with him. Mr. Sato supports animal shelters and humane society, and so do I. He does what he can to save the endangered. It is very difficult to be an environmentalist and animal lover and not have compassion for other species that share the same planet.
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.
