How do you enjoy seafood when many popular species have been overfished and populations are now depleted? By choosing ocean-friendly substitutes that are healthy, sustainable, and just as delicious as your current favorites.
Here, chef and seafood expert Barton Seaver shares sustainable—and flavorful—substitutions for many overfished and depleted species.
Atlantic Bluefin Tuna - is the king of the sea. There is really no substitution for this fatty, rich, unique species—hence its great appeal. However, we have eaten our way through this species’ ranks. It is a taste that is lost for many generations to come, maybe forever.
In most preparations, the bluefin can be substituted for by pole-caught yellowfin tuna, which although not quite as elegant, is a great eating experience. For preparations such as grilled tuna, seek out blackfin tuna, albacore, or even the tuna cousin, wahoo.
Atlantic Cod - has a very similar cousin on the West Coast called Pacific cod, which is nearly an identical stand-in. It has the same flaky yet dense flesh and it cooks with the same distinctive flavor. It also responds well to the wide variety of cooking methods usually written for Atlantic cod. Also try Pacific ling or Alaskan pollack as a substitute.
Read more HERE.
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Photograph by David Gregs, Alamy
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Here, chef and seafood expert Barton Seaver shares sustainable—and flavorful—substitutions for many overfished and depleted species.
Atlantic Bluefin Tuna - is the king of the sea. There is really no substitution for this fatty, rich, unique species—hence its great appeal. However, we have eaten our way through this species’ ranks. It is a taste that is lost for many generations to come, maybe forever.
In most preparations, the bluefin can be substituted for by pole-caught yellowfin tuna, which although not quite as elegant, is a great eating experience. For preparations such as grilled tuna, seek out blackfin tuna, albacore, or even the tuna cousin, wahoo.
Atlantic Cod - has a very similar cousin on the West Coast called Pacific cod, which is nearly an identical stand-in. It has the same flaky yet dense flesh and it cooks with the same distinctive flavor. It also responds well to the wide variety of cooking methods usually written for Atlantic cod. Also try Pacific ling or Alaskan pollack as a substitute.
Read more HERE.
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