Sustainable Seafood: A Guide to the Guides

The James Beard Foundation's guide to sustainable seafood

Fishing practices are harming our ocean ecosystems at an alarming rate by depleting populations, polluting the water, and destroying habitats. Making sustainable seafood choices is something we can all do to make a difference. There’s an array of apps, websites, and other tools to nudge us in the right direction, but which one is right for your lifestyle? We did some research so you can make an educated choice.

You can also download a printable version of our Sustainable Seafood Chart.

GUIDE: Blue Ocean Institute
PLATFORMS: Website and app
TARGET: Chefs and consumers
SPECIAL FEATURES: Users without smart phones can text the name of a fish to get sustainability info through the “... Read more >

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Recipe: Pan-Seared Snapper with Paella-Style Quinoa

Anthony Dawodu's Pan-Seared Snapper with Paella-Style QuinoaThis pan-seared snapper dish takes a cue from Spanish paella: instead of rice, quinoa plays host to a medley of shellfish, sautéed vegetables, and fresh herbs. Make it tonight for a satisfying weeknight meal.

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On the Menu: August 22 through August 28

Walking up the Beard House back stairs Here’s what’s happening at the Beard House next week: Monday, August 23, 7:00 P.M. Four-Diamond Farmland Feast The bucolic Joseph Decuis offers guests a unique culinary experience at its AAA Four-Diamond eatery, boutique inn, heritage farm, and Wagyu-raising cattle ranch. Executive chef Aaron Butts, who completed high-profile stages at the Fat Duck and El Bulli, oversees the modern American cuisine. Wednesday, August 25, 7:00 P.M. Seasonal Seafood Celebration Chef and owner Mike Stollenwerk has been reeling in the praise from critics like the Philadelphia Inquirer’s Craig LaBan, who raved that Stollenwerk “ranks among the city’s best seafood cooks,” while Philadelphia magazine recently declared

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On the Menu: Seasonal Seafood Celebration

Mike Stollenwerk Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat): Hors d’Oeuvre Peekytoe Crab Fritters Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks Classic Vichyssoise with Wild Blue Point Oysters White Corn Waffles with

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On the Menu: August 15 through August 21

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Monday, August 16, 7:00 P.M. American Artisan Dinner At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course. Tuesday, August 17, 7:00 P.M. Italian Gem Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a

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