Escape to the Country
Sustainability Matters: Try Some New Seafood For Dinner Tonight!
There are many sustainable seafood options beyond the usual tilapia, halibut and salmon!
Fishing is a vital industry for the county of Cornwall in South West England and in this episode of “Escape to the Country” host, Nicki Chapman, visits Cornwall where she is introduced to a lesser known, but more sustainable fish found in the UK, the megrim sole. This member of the sole family is a quarter of the price of the well-known Dover sole. With similar tastes, it’s certainly worth a try. Since sustainability is an ongoing issue, it’s helpful to try out more varieties of fish, like Nicki does here, with the megrim sole!
We at DABL wanted to help you do your part toward sustainability by suggesting you try switching up your usual seafood options. You may be a fishstick devotee or get your salmon from the same place every time, but getting creative with what types of fish you eat could help save our environment. Making ocean-friendly seafood choices will contribute to the global focus on sustainability and keeping our ecosystems well-balanced.
There are resources available in the U.S. where you can find the best fish for your health and the environment. Visit the Seafood Watch website here to look up any fish you may come across and find out if it’s a sustainable choice. They even have downloadable guides for every single state, to help you find the best seafood options near you.
One great alternative you may not have thought of is Arctic char, a fish that tastes and looks similar to salmon, and is one of the Seafood Watch’s top choices. Some other best choices include catfish, albacore or skipjack tuna, Pacific cod, tilapia, scallops, or sturgeon. Get some sturgeon tonight and give it a try with this recipe below for Sturgeon en Papillote:
4 5-oz sturgeon filets
1 carrot, julienned*
1 celery stalk, julienned
1 red onion, julienned
1 red pepper, julienned
1 clove garlic
¼ cup white wine
4 squares of parchment paper
Tarragon Butter (see recipe below)
¼ cup fresh tarragon, chopped
½ lb. salted butter
Fresh ground pepper
½ lemon, juiced
Mix all ingredients together and set aside. You can also make ahead of time and refrigerate until ready for use.
Sturgeon en Papillote:
1) Lay out the parchment and divide the julienne vegetables equally among the sheets.
2) Place the sturgeon on top of each bed of vegetables and top with Tarragon Butter and white wine.
3) Season with salt and pepper then fold the paper over the fish. Starting at one corner, roll the parchment over on itself to seal in the steam.
4) Place in the preheated oven at 350℉ and bake for 15 minutes.
5) Place the unopened fish on your serving plate and allow the guests to tear the paper and release the steam and aroma.
*to julienne means to cut food into short, thin strips