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Choosing the friendliest catch and the benefits of eating low on the fishy food chain.
Dear Reader,
Dot’s friend, a fisherman, recently dropped by with a black sea bass that he had caught off the coast of Massachusetts. I popped it in a 400°F oven with some salt, pepper, and garlic. Twenty minutes later, we all sat down to a delicious fish dinner. It only occurred to me later that I could have consulted either Bluedot’s own guide to sustainable seafood or the Monterey Bay Aquarium’s Seafood Watch, whose guide grades various options and, I was relieved to learn, has declared black sea bass a good choice.
October is Seafood Month, and Ayana Elizabeth Johnson, marine biologist and author of What If We Get It Right? (available on Amazon and Thriftbooks), urges us to “use the ocean without using it up” by eating sustainably from its waters.
I was lucky that my foodie sister-in-law offered up such a simple, delicious, and fool-proof recipe for black sea bass, which I’d never cooked before. If you want more sustainable recipes for cooking fish, check out Bluedot’s selection (including this recipe for a black sea bass piccata that is next on my list!). And if you haven’t already subscribed to Bluedot Kitchen, here’s your chance.
Deliciously,
Dot
Learn why eating small fish is healthier for you and the planet.
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