Sustainable sushi

sushiTonight I had dinner with a colleague who travels the globe to address serious disaster relief and international health issues. He’s fascinating to talk to and I always look forward to hearing about his most recent travels. Tonight he was telling me about a trip to Japan where he visited the famous Tsukiji fish market in Tokyo — the enormous market where they sell the prized bluefin tuna among a myriad of other species. He went there at 5am, which is the best time to see the day’s offerings before they’re quickly sold to restaurants. I imagine it was fascinating. He told me he had sushi there for breakfast and my mouth watered at the thought of the extraordinarily fresh fish he must have enjoyed. Then, feeling guilty, I thought about Toro. The prized belly of the tuna that sells for ridiculous prices. Why? Because its increasingly rare. Just a few days ago, WWF released a report that bluefin tuna stocks are collapsing under the heavy demand. Why are people still eating this when it’s been shown to have high levels of mercury? I urge sushi lovers to avoid this delicacy and any other sushi – or seafood – dishes that are not currently sustainable. There’s an organization called Sea Choice in Canada that has produced a sustainable sushi card to educate diners on the best choices for sushi. If you’re a sushi fan, print it and carry it in your wallet. Continue reading