I had always viewed surimi as the hot dog of the seafood world. I neither cared to see it made, nor wanted to know what went into it. But there's no denying that the faux crab and lobster made from the stuff are popular. Sustainable, too, surprisingly. The Pacific hake (aka whiting) fishery has recently applied for certification with the Marine Stewardship Council, which oversees the world's most stringent (and respected) program to determine whether seafood is being harvested in an environmentally sound manner. Hake may not be haut (their bland flesh is also ground into fish sticks and other fast food delicacies), but the fishery is one of the largest in the United States. Jan Jacobs, president of the Pacific Whiting Conservation Cooperative, said that part of the motivation to get the council's official blessing was pressure from huge retailers such as Wal-Mart for sustainable seafood that appeals to the masses.
Sustainable Surimi
06.11.07
- Keywords
- sustainability,
- seafood,
- politics of the plate,
- barry estabrook
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