Looking to serve up more responsible seafood at home? We've reeled in five delicious recipes straight from the experts: participants in our newly launched Smart Catch program, which is designed to help both chefs and consumers access a greater variety of sustainable seafood options. There's nothing fishy here: these dishes will appeal to both your taste buds and your conscience.
Inspired by a trip to coastal France, JBF Award winner Renee Erickson created this cider-laced recipe with dollops of crème fraîche and tarragon. Do as the locals do and eat a small mussel first, then use its shell as a utensil to pry the mussels out of the remaining shells.
Cannellini Bean and Tuna Conserva Salad
Portland-based chef Cathy Whims's restaurant kitchens wait all year long for the summer arrival of fresh Albacore tuna from the Oregon coast. Poaching it in extra virgin olive oil with aromatic herbs enhances its flavor, moisture, and fatty texture.
Thai-Style Rockfish with Spicy Tamarind Sauce
JBF Award winner Tory Miller fries rockfish in a light batter and coats the pieces in a spicy-sweet tamarind sauce for an impressive dinner that’s easier to make than it seems.
According to chef Hari Pulapaka, the best way to deal with an invasive species is to eat it, especially if it’s as mouthwatering as lionfish. Simply marinated in ginger, citrus, and as many chiles as you can handle, this ceviche lets the fish take center stage.
Grilled Mackerel with Green Sauce
Don’t be intimidated by mackerel’s reputation for a strong taste—armed with the right information, you’ll get a meaty fish that grills to a crispy golden-brown, as in this recipe from JBF Award winner Andrea Reusing, who pairs the fillets with a bright, herbaceous green sauce.
Check out Monterey Bay’s Seafood Watch for more tips on buying sustainable seafood.