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"content": "\u003cp>Now, you can love your seafood and eat it, too. But first, you'll have to catch it. Fisherman Kirk Lombard's new book, \u003cem>\u003ca href=\"https://heydaybooks.com/book/the-sea-foragers-guide-to-the-northern-california-coast/\">The Sea Forager's Guide to the Northern California Coast\u003c/a>,\u003c/em> teaches the art, science, ethics and wisdom of fishing for your next meal in the ocean. Through wit, poetry and anecdotes, Lombard makes the case that the sincerest stewards of wild sea creatures are often those who intend to have them for dinner.\u003c/p>\n\u003cfigure id=\"attachment_111416\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg\" alt=\"The cover of <em>The Sea Forager's Guide to the Northern California Coast.</em>\" width=\"400\" height=\"283\" class=\"size-thumbnail wp-image-111416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The cover of \u003cem>The Sea Forager's Guide to the Northern California Coast.\u003c/em> \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lombard has been a San Francisco Bay Area commercial fisherman for years, and he has helped create small but profitable niche markets for relatively less popular things like surf smelt, monkeyface eels, seaweed and fresh Pacific herring. Lombard runs the well-known \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a>. He takes small groups of customers on forays to the seashore, where he teaches them how to fish and forage, while encouraging them to harvest in moderation, follow state fishing regulations, and generally respect intertidal sea creatures and their habitats.\u003c/p>\n\u003cp>\u003cem>The Sea Forager's Guide\u003c/em>, coming out this month, boils much of Lombard's tour guide philosophy down into a compact paperback. In its pages, which include beautiful black-and-white illustrations by Leighton Kelly, Lombard asks foragers and fishermen to be observant \"citizens\" of the intertidal food web, not just greedy \"consumers.\" He promotes the take of creatures that are low on the food chain and thus naturally abundant, like anchovies, seaweed and clams. Lombard suggests avoiding areas heavily impacted by others and taking only mature fish that have had a chance to breed.\u003c/p>\n\u003cp>Lombard bestows particular love on the Pacific herring, which spawn in West Coast estuaries each winter by the millions. These events, Lombard writes, are spectacular shows of abundance, thousands of crying birds, feasting marine mammals and joyful fishermen.\u003c/p>\n\u003cfigure id=\"attachment_111412\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg\" alt=\"The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter.\" width=\"2000\" height=\"1147\" class=\"size-full wp-image-111412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1440x826.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1180x677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-960x551.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]here are few natural events that occur inside an urban estuary that are as deeply awesome and life affirming as a herring spawn,\" Lombard writes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During the spawning season, herring can easily be caught from shore or from piers with cast nets. They are also delicious and healthy, and Lombard offers instructions on pickling or smoking the catch.\u003c/p>\n\u003cp>Pacific herring populations have diminished in recent years, likely due in part to commercial fishermen. Recreational fishermen, who may fill buckets and small coolers, have a smaller impact, although Lombard admits some cast netters take too many herring.\u003c/p>\n\u003cp>\"These are not ideal citizens of the intertidal zone,\" he writes.\u003c/p>\n\u003cp>One of the book's highlights is a short and poignant creation allegory about one of the Northern Hemisphere's most iconic families of fishes.\u003c/p>\n\u003cp>\"I, Poseidon ... will now design a perfect fish, a fish to nourish and make human beings happy,\" the story begins. Poseidon, the Greek god of the sea, describes a glistening silver fish that will \"be so beautiful, many people will go insane over it, dedicate their lives to it, pray to it, make their livings off it, subsist off it, and follow it to remote areas of the globe.\" Poseidon waves his three-pronged spear, creates the envisioned fish, and weeps at the beautiful thing he has made. \"Now,\" the god declares, \"all you humans have to do \u003cem>is not screw it up\u003c/em>.\"\u003c/p>\n\u003cp>The fish is the salmon, and the tragedy is that humans have, of course, screwed it up. Badly. As Lombard writes, people have so severely transformed the West Coast rivers where Chinook salmon spawn — largely by building dams that blocked their migrations — that the fish are barely able to reproduce anymore. So, Lombard explains, fish hatcheries, which raise baby salmon in tanks and release them as smolts in the wild, artificially sustain California's Chinook through a laborious life-support system.\u003c/p>\n\u003cfigure id=\"attachment_111413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg\" alt=\"Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild.\" width=\"2000\" height=\"928\" class=\"size-full wp-image-111413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-400x186.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-800x371.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-768x356.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1440x668.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1180x548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-960x445.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you feel reluctant to fish for such a beleaguered species, Lombard says you shouldn't. The state's salmon hatcheries are intended specifically to support fishing. So, it \"would be absurd for you not to\" try to catch a Chinook salmon, he writes.\u003c/p>\n\u003cp>As for cooking a salmon, Lombard encourages using the entire animal — fillets, the fatty collars behind the gill plates, the meaty carcasses, and the heads for soup broth. Since habitat loss, not overfishing, is considered the greatest threat to salmon abundance, your meal should be guilt-free, Lombard explains.\u003c/p>\n\u003cp>Lombard also discusses several species of sharks, but with a hint about the health risks of eating sharks and a not-so-subtle guilt trip about doing so.\u003c/p>\n\u003cp>\"If you have no compunction about eating creatures that are extremely high in methyl mercury and other toxins, the shark family is for you,\" he writes. \"If you are similarly unconcerned about the ethics of targeting top-of-the-food-chain apex species, again, you may want to consider these fish.\" Lombard describes the urine-like taste of poorly handled shark meat before reluctantly offering a few tips on catching and eating them.\u003c/p>\n\u003cp>Lombard tells The Salt in an interview that he had qualms about writing his book — in particular prompting a stampede of newbies to the seashore where they might overwhelm ocean resources, especially easy pickings like mussels.\u003c/p>\n\u003cp>\"If the book was to sell 8 million copies, I'd panic,\" he says.\u003c/p>\n\u003cp>So, Lombard says he did not name specific fishing locations so that it wouldn't be too easy for readers to go out and catch dinner.\u003c/p>\n\u003cp>What \u003cem>The Sea Forager's Guide\u003c/em> is intended to do, he says, is help put people back in touch with the natural world — even if they spend more time fishing than actually catching. \"It's not just a how-to-kill-fish book,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now, you can love your seafood and eat it, too. But first, you'll have to catch it. Fisherman Kirk Lombard's new book, \u003cem>\u003ca href=\"https://heydaybooks.com/book/the-sea-foragers-guide-to-the-northern-california-coast/\">The Sea Forager's Guide to the Northern California Coast\u003c/a>,\u003c/em> teaches the art, science, ethics and wisdom of fishing for your next meal in the ocean. Through wit, poetry and anecdotes, Lombard makes the case that the sincerest stewards of wild sea creatures are often those who intend to have them for dinner.\u003c/p>\n\u003cfigure id=\"attachment_111416\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg\" alt=\"The cover of <em>The Sea Forager's Guide to the Northern California Coast.</em>\" width=\"400\" height=\"283\" class=\"size-thumbnail wp-image-111416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The cover of \u003cem>The Sea Forager's Guide to the Northern California Coast.\u003c/em> \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lombard has been a San Francisco Bay Area commercial fisherman for years, and he has helped create small but profitable niche markets for relatively less popular things like surf smelt, monkeyface eels, seaweed and fresh Pacific herring. Lombard runs the well-known \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a>. He takes small groups of customers on forays to the seashore, where he teaches them how to fish and forage, while encouraging them to harvest in moderation, follow state fishing regulations, and generally respect intertidal sea creatures and their habitats.\u003c/p>\n\u003cp>\u003cem>The Sea Forager's Guide\u003c/em>, coming out this month, boils much of Lombard's tour guide philosophy down into a compact paperback. In its pages, which include beautiful black-and-white illustrations by Leighton Kelly, Lombard asks foragers and fishermen to be observant \"citizens\" of the intertidal food web, not just greedy \"consumers.\" He promotes the take of creatures that are low on the food chain and thus naturally abundant, like anchovies, seaweed and clams. Lombard suggests avoiding areas heavily impacted by others and taking only mature fish that have had a chance to breed.\u003c/p>\n\u003cp>Lombard bestows particular love on the Pacific herring, which spawn in West Coast estuaries each winter by the millions. These events, Lombard writes, are spectacular shows of abundance, thousands of crying birds, feasting marine mammals and joyful fishermen.\u003c/p>\n\u003cfigure id=\"attachment_111412\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg\" alt=\"The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter.\" width=\"2000\" height=\"1147\" class=\"size-full wp-image-111412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1440x826.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1180x677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-960x551.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]here are few natural events that occur inside an urban estuary that are as deeply awesome and life affirming as a herring spawn,\" Lombard writes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the spawning season, herring can easily be caught from shore or from piers with cast nets. They are also delicious and healthy, and Lombard offers instructions on pickling or smoking the catch.\u003c/p>\n\u003cp>Pacific herring populations have diminished in recent years, likely due in part to commercial fishermen. Recreational fishermen, who may fill buckets and small coolers, have a smaller impact, although Lombard admits some cast netters take too many herring.\u003c/p>\n\u003cp>\"These are not ideal citizens of the intertidal zone,\" he writes.\u003c/p>\n\u003cp>One of the book's highlights is a short and poignant creation allegory about one of the Northern Hemisphere's most iconic families of fishes.\u003c/p>\n\u003cp>\"I, Poseidon ... will now design a perfect fish, a fish to nourish and make human beings happy,\" the story begins. Poseidon, the Greek god of the sea, describes a glistening silver fish that will \"be so beautiful, many people will go insane over it, dedicate their lives to it, pray to it, make their livings off it, subsist off it, and follow it to remote areas of the globe.\" Poseidon waves his three-pronged spear, creates the envisioned fish, and weeps at the beautiful thing he has made. \"Now,\" the god declares, \"all you humans have to do \u003cem>is not screw it up\u003c/em>.\"\u003c/p>\n\u003cp>The fish is the salmon, and the tragedy is that humans have, of course, screwed it up. Badly. As Lombard writes, people have so severely transformed the West Coast rivers where Chinook salmon spawn — largely by building dams that blocked their migrations — that the fish are barely able to reproduce anymore. So, Lombard explains, fish hatcheries, which raise baby salmon in tanks and release them as smolts in the wild, artificially sustain California's Chinook through a laborious life-support system.\u003c/p>\n\u003cfigure id=\"attachment_111413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg\" alt=\"Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild.\" width=\"2000\" height=\"928\" class=\"size-full wp-image-111413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-400x186.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-800x371.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-768x356.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1440x668.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1180x548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-960x445.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you feel reluctant to fish for such a beleaguered species, Lombard says you shouldn't. The state's salmon hatcheries are intended specifically to support fishing. So, it \"would be absurd for you not to\" try to catch a Chinook salmon, he writes.\u003c/p>\n\u003cp>As for cooking a salmon, Lombard encourages using the entire animal — fillets, the fatty collars behind the gill plates, the meaty carcasses, and the heads for soup broth. Since habitat loss, not overfishing, is considered the greatest threat to salmon abundance, your meal should be guilt-free, Lombard explains.\u003c/p>\n\u003cp>Lombard also discusses several species of sharks, but with a hint about the health risks of eating sharks and a not-so-subtle guilt trip about doing so.\u003c/p>\n\u003cp>\"If you have no compunction about eating creatures that are extremely high in methyl mercury and other toxins, the shark family is for you,\" he writes. \"If you are similarly unconcerned about the ethics of targeting top-of-the-food-chain apex species, again, you may want to consider these fish.\" Lombard describes the urine-like taste of poorly handled shark meat before reluctantly offering a few tips on catching and eating them.\u003c/p>\n\u003cp>Lombard tells The Salt in an interview that he had qualms about writing his book — in particular prompting a stampede of newbies to the seashore where they might overwhelm ocean resources, especially easy pickings like mussels.\u003c/p>\n\u003cp>\"If the book was to sell 8 million copies, I'd panic,\" he says.\u003c/p>\n\u003cp>So, Lombard says he did not name specific fishing locations so that it wouldn't be too easy for readers to go out and catch dinner.\u003c/p>\n\u003cp>What \u003cem>The Sea Forager's Guide\u003c/em> is intended to do, he says, is help put people back in touch with the natural world — even if they spend more time fishing than actually catching. \"It's not just a how-to-kill-fish book,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Casual Caribbean Eats in Oakland",
"title": "5 Bites: Casual Caribbean Eats in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
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"description": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
"title": "5 Bites: Casual Caribbean Eats in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"title": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Do Fish Names Encourage Fishy Business?",
"title": "Do Fish Names Encourage Fishy Business?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a Vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.\u003c/p>\n\u003cp>This jumble of names is perfectly legal. But it's confusing to diners — and it can also hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group \u003ca href=\"http://usa.oceana.org/\">Oceana\u003c/a>.\u003c/p>\n\u003cp>Under current Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=sea%20bass\">rules\u003c/a>, a single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name.\u003c/p>\n\u003cp>For example, that \"grouper\" on a menu could be one of 64 different species. It could be a fish known by the common name sand perch (scientific name: \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&id=Diplectrum_formosum&sort=SLSN&order=ASC&startrow=1&type=basic&search=grouper\">\u003cem>Diplectrum formosum\u003c/em>\u003c/a>), which is plentiful. Or it could be a goliath grouper, a critically endangered species. The FDA says all can be sold under the acceptable market name \"grouper.\"\u003c/p>\n\u003cp>Oceana wants the entire supply chain — from boat to plate — to ditch the FDA's list of \"acceptable market names\" for seafood. Instead, it wants the FDA to require that a species' Latin scientific name or common name be used in all cases.\u003c/p>\n\u003ch3>What's In A Fish Name?\u003c/h3>\n\u003cp>A single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name. Here's a look at some popular fish with multiple identities.\u003c/p>\n\u003cfigure id=\"attachment_98735\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wreckfish.jpg\" alt=\"Wreckfish\" width=\"600\" height=\"450\" class=\"size-full wp-image-98735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wreckfish \u003ccite>(AlexRaths/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sea bass”\u003c/h3>\n\u003cp>Based on their common names, you might not think these fish have much in common. But the FDA’s official \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/?set=seafoodlist\">Seafood List\u003c/a> says it’s OK for a fishmarket or chef to label all of these as “sea bass.”\u003c/p>\n\u003cul>\n\u003cli>Wreckfish \u003cem>(Polyprion americanus)\u003c/em>\u003c/li>\n\u003cli>Atlantic creolefish \u003cem>(Paranthias furcifer)\u003c/em>\u003c/li>\n\u003cli>Pacific creolefish \u003cem>(Paranthias colonus)\u003c/em>\u003c/li>\n\u003cli>Hapuka \u003cem>(Polyprion oxygeneios)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98733\" class=\"wp-caption aligncenter\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pacific-ocean-perch.jpg\" alt=\"Pacific Ocean perch\" width=\"398\" height=\"299\" class=\"size-full wp-image-98733\">\u003cfigcaption class=\"wp-caption-text\">Pacific Ocean perch \u003ccite>(National Oceanic and Atmospheric Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Rockfish”\u003c/h3>\n\u003cp>In parts of the East Coast, it’s common to call striped bass “rockfish” — and it’s legal, so long as the fish is sold in the state where it’s caught. But cross a state line, and this tasty fish will need to be called “bass” — the FDA’s only acceptable market name. There are plenty of other “rockfish” out there, though. More than 60 fish species have the FDA’s permission to be sold as “rockfish.” That includes the fish listed below, whose common names don’t even include the word “rockfish:”\u003c/p>\n\u003cul>\n\u003cli>Pacific Ocean perch \u003cem>(Sebastes alutus)\u003c/em>\u003c/li>\n\u003cli>Chilipepper (fish) \u003cem>(Sebastes goodei)\u003c/em>\u003c/li>\n\u003cli>Cowcod \u003cem>(Sebastes levis)\u003c/em>\u003c/li>\n\u003cli>Treefish \u003cem>(Sebastes serriceps)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98734\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/tiger-grouper.jpg\" alt=\"Tiger grouper\" width=\"533\" height=\"400\" class=\"size-full wp-image-98734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper-400x300.jpg 400w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Tiger grouper \u003ccite>(BrianLasenby/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Grouper”\u003c/h3>\n\u003cp>Surprise! That tasty pan-seared grouper you ordered for dinner could be one of 64 different species, including:\u003c/p>\n\u003cul>\n\u003cli>Sand perch \u003cem>(Diplectrum formosum)\u003c/em>\u003c/li>\n\u003cli>Coney \u003cem>(Cephalopholis fulva)\u003c/em>\u003c/li>\n\u003cli>Graysby \u003cem>(Cephalopholis cruentata)\u003c/em>\u003c/li>\n\u003cli>Tiger grouper \u003cem>(Mycteroperca tigris)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98737\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-snapper.jpg\" alt=\"Yellowtail snapper\" width=\"600\" height=\"450\" class=\"size-full wp-image-98737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail snapper \u003ccite>(Florida Sea Grant/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Snapper”\u003c/h3>\n\u003cp>If these fish show up in your seaside snapper sandwich, that’s OK with the FDA. Their common names are all different, but what they all share is that “snapper” is their FDA-approved accepted market name. All told, some 56 fish species can legally be sold as snapper.\u003c/p>\n\u003cul>\n\u003cli>Wenchman \u003cem>(Pristipomoides aquilonaris)\u003c/em>\u003c/li>\n\u003cli>Crimson jobfish \u003cem>(Pristipomoides filamentosus)\u003c/em>\u003c/li>\n\u003cli>Pinjalo \u003cem>(Pinjalo pinjalo)\u003c/em>\u003c/li>\n\u003cli>Yellowtail snapper \u003cem>(Ocyurus chrysurus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98736\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-flounder.jpg\" alt=\"Yellowtail flounder \" width=\"600\" height=\"450\" class=\"size-full wp-image-98736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail flounder \u003ccite>(Museum of Comparative Zoology, Harvard University via Encyclopedia of Life)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sole”\u003c/h3>\n\u003cp>If it’s a flat fish, can you just stuff it and call it sole? For these fish, the answer is yes. Never mind that the common names for these fish all contain the word flounder. And one of our examples, the \u003ca href=\"http://www.iucnredlist.org/details/17710/0\">yellowtail flounder\u003c/a>, is even listed as a species of concern by the International Union for Conservation of Nature.\u003c/p>\n\u003cul>\n\u003cli>Blackback flounder \u003cem>(Pseudopleuronectes americanus)\u003c/em>\u003c/li>\n\u003cli>Yellowtail flounder \u003cem>(Limanda ferruginea, aka Pleuronectes ferrugineus)\u003c/em>\u003cspan class=\"concern\"> — species of concern\u003c/span>\u003c/li>\n\u003cli>Bigmouth flounder \u003cem>(Hippoglossina stomata)\u003c/em>\u003c/li>\n\u003cli>Witch flounder \u003cem>(Glyptocephalus cynoglossus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Source: FDA Seafood List\u003c/em>\u003cbr>\n\u003cem>Credit: Clare Leschin-Hoar, Maria Godoy and Alyson Hurt/NPR\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oceana says more precise labeling of seafood — the kind it calls for in its\u003ca href=\"http://usa.oceana.org/OneNameOneFish\"> One Name, One Fish\u003c/a> report — will go a long way toward protecting vulnerable or endangered species and deterring illegal fishing. And it says it will help to put a stop to seafood fraud — an issue the nonprofit group\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> has been working\u003c/a> on since 2011.\u003c/p>\n\u003cp>\"It's another tool to help with enforcement,\" says Oceana senior campaign director Beth Lowell. \"People have a right to know about the food they eat. It shouldn't be that hard to find out what fish I'm eating without having to do a DNA test or ask the server, who has to ask the manager, who has to ask the distributor.\"\u003c/p>\n\u003cp>Jeremy Sewall is the chef and owner of the Boston-area seafood restaurants Row 34 and Island Creek Oyster Bar. He orders all his fish whole so that he knows exactly what species he's getting. He says he's all for accurate labeling and transparency in the seafood world.\u003c/p>\n\u003cp>\"We work hard to find out where our fish is from and are extremely happy to share it with our consumers,\" he says. But the idea of using only a fish's common name or scientific name on menus \"only adds confusion to an incredibly confusing industry,\" he says.\u003c/p>\n\u003cp>For instance, Sewall notes that he often serves local hake. But there are several local hake species. Does he change the scientific name listed on the menu each night, depending on what the catch of the day is? Requiring that kind of constant updating would be ridiculous, he says, not to mention a nightmare to manage.\u003c/p>\n\u003cp>But if guests do ask for specifics on their seafood supper, he says his staff is always eager and able to answer.\u003c/p>\n\u003cp>For example, \"if we're serving snapper for ceviche or crudo, we buy genuine American Red Snapper from the Gulf of Mexico and adjacent Pacific waters. We try to trace it back to where it comes from, and we label it as American Red Snapper,\" he says.\u003c/p>\n\u003cp>Snapper is one of the species on Oceana's hot list. It calls out the FDA for \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=\">allowing\u003c/a> 56 species — everything from mullet snapper to Colorado snapper to golden snapper — to be sold simply as \"snapper.\" It's not only that so many different fish species can be called \"snapper;\" according to Oceana's sampling of retail outlets, many fish sold as \"snapper\" are something else entirely. Oceana's sampling in 2013 \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">found\u003c/a> that, in all, one-third of the seafood sold at the retail level did not match its label.\u003c/p>\n\u003cp>\"People should be able to know what they're buying. If they're buying a snapper, they should get a snapper,\" says Oceana's Lowell.\u003c/p>\n\u003cp>The FDA's own testing at the wholesale level has found fish fraud to be less prevalent but still problematic: A report released by the FDA in 2014 \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/UCM419983.pdf\">found\u003c/a> that 15 percent of seafood products at the wholesale level were mislabeled.\u003c/p>\n\u003cp>Some in the fishing industry are backing Oceana's call for \"one name, one fish.\" That includes \u003ca href=\"http://www.trimarinegroup.com/\">Tri-Marine\u003c/a>, a Washington-state based global tuna supplier, and the \u003ca href=\"http://www.shrimpalliance.com/\">Southern Shrimp Alliance\u003c/a>, an industry group. Both groups submitted comments in favor of specific labeling to President Obama's task force on illegal fishing and seafood. The shrimp group notes that farmed shrimp — which could have come from countries where antibiotics are widely used — are often mislabeled as Gulf shrimp.\u003c/p>\n\u003cp>But Gavin Gibbons, a spokesman for the \u003ca href=\"https://www.aboutseafood.com/\">National Fisheries Institute\u003c/a>, the seafood industry trade group, says creating a \"one name, one fish\" rule \"will have zero effect.\" He says most fish fraud occurs not because of name confusion, but because of intentional deceit. He says what's really needed is better enforcement through DNA testing, which the FDA is now ramping up.\u003c/p>\n\u003cp>Even if the seafood industry were in agreement behind the \"one name, one fish\" policy, it's not clear most consumers would care. Although many chefs like Sewall are willing to go the extra mile to make sure guests know the snapper is the real deal, the fact is, the effort often goes unnoticed by customers.\u003c/p>\n\u003cp>\"The reality is, they're not interested,\" says Sewall. \"They're hungry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.",
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"description": "Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a Vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.\u003c/p>\n\u003cp>This jumble of names is perfectly legal. But it's confusing to diners — and it can also hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group \u003ca href=\"http://usa.oceana.org/\">Oceana\u003c/a>.\u003c/p>\n\u003cp>Under current Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=sea%20bass\">rules\u003c/a>, a single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name.\u003c/p>\n\u003cp>For example, that \"grouper\" on a menu could be one of 64 different species. It could be a fish known by the common name sand perch (scientific name: \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&id=Diplectrum_formosum&sort=SLSN&order=ASC&startrow=1&type=basic&search=grouper\">\u003cem>Diplectrum formosum\u003c/em>\u003c/a>), which is plentiful. Or it could be a goliath grouper, a critically endangered species. The FDA says all can be sold under the acceptable market name \"grouper.\"\u003c/p>\n\u003cp>Oceana wants the entire supply chain — from boat to plate — to ditch the FDA's list of \"acceptable market names\" for seafood. Instead, it wants the FDA to require that a species' Latin scientific name or common name be used in all cases.\u003c/p>\n\u003ch3>What's In A Fish Name?\u003c/h3>\n\u003cp>A single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name. Here's a look at some popular fish with multiple identities.\u003c/p>\n\u003cfigure id=\"attachment_98735\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wreckfish.jpg\" alt=\"Wreckfish\" width=\"600\" height=\"450\" class=\"size-full wp-image-98735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wreckfish \u003ccite>(AlexRaths/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sea bass”\u003c/h3>\n\u003cp>Based on their common names, you might not think these fish have much in common. But the FDA’s official \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/?set=seafoodlist\">Seafood List\u003c/a> says it’s OK for a fishmarket or chef to label all of these as “sea bass.”\u003c/p>\n\u003cul>\n\u003cli>Wreckfish \u003cem>(Polyprion americanus)\u003c/em>\u003c/li>\n\u003cli>Atlantic creolefish \u003cem>(Paranthias furcifer)\u003c/em>\u003c/li>\n\u003cli>Pacific creolefish \u003cem>(Paranthias colonus)\u003c/em>\u003c/li>\n\u003cli>Hapuka \u003cem>(Polyprion oxygeneios)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98733\" class=\"wp-caption aligncenter\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pacific-ocean-perch.jpg\" alt=\"Pacific Ocean perch\" width=\"398\" height=\"299\" class=\"size-full wp-image-98733\">\u003cfigcaption class=\"wp-caption-text\">Pacific Ocean perch \u003ccite>(National Oceanic and Atmospheric Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Rockfish”\u003c/h3>\n\u003cp>In parts of the East Coast, it’s common to call striped bass “rockfish” — and it’s legal, so long as the fish is sold in the state where it’s caught. But cross a state line, and this tasty fish will need to be called “bass” — the FDA’s only acceptable market name. There are plenty of other “rockfish” out there, though. More than 60 fish species have the FDA’s permission to be sold as “rockfish.” That includes the fish listed below, whose common names don’t even include the word “rockfish:”\u003c/p>\n\u003cul>\n\u003cli>Pacific Ocean perch \u003cem>(Sebastes alutus)\u003c/em>\u003c/li>\n\u003cli>Chilipepper (fish) \u003cem>(Sebastes goodei)\u003c/em>\u003c/li>\n\u003cli>Cowcod \u003cem>(Sebastes levis)\u003c/em>\u003c/li>\n\u003cli>Treefish \u003cem>(Sebastes serriceps)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98734\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/tiger-grouper.jpg\" alt=\"Tiger grouper\" width=\"533\" height=\"400\" class=\"size-full wp-image-98734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper-400x300.jpg 400w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Tiger grouper \u003ccite>(BrianLasenby/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Grouper”\u003c/h3>\n\u003cp>Surprise! That tasty pan-seared grouper you ordered for dinner could be one of 64 different species, including:\u003c/p>\n\u003cul>\n\u003cli>Sand perch \u003cem>(Diplectrum formosum)\u003c/em>\u003c/li>\n\u003cli>Coney \u003cem>(Cephalopholis fulva)\u003c/em>\u003c/li>\n\u003cli>Graysby \u003cem>(Cephalopholis cruentata)\u003c/em>\u003c/li>\n\u003cli>Tiger grouper \u003cem>(Mycteroperca tigris)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98737\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-snapper.jpg\" alt=\"Yellowtail snapper\" width=\"600\" height=\"450\" class=\"size-full wp-image-98737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail snapper \u003ccite>(Florida Sea Grant/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Snapper”\u003c/h3>\n\u003cp>If these fish show up in your seaside snapper sandwich, that’s OK with the FDA. Their common names are all different, but what they all share is that “snapper” is their FDA-approved accepted market name. All told, some 56 fish species can legally be sold as snapper.\u003c/p>\n\u003cul>\n\u003cli>Wenchman \u003cem>(Pristipomoides aquilonaris)\u003c/em>\u003c/li>\n\u003cli>Crimson jobfish \u003cem>(Pristipomoides filamentosus)\u003c/em>\u003c/li>\n\u003cli>Pinjalo \u003cem>(Pinjalo pinjalo)\u003c/em>\u003c/li>\n\u003cli>Yellowtail snapper \u003cem>(Ocyurus chrysurus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98736\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-flounder.jpg\" alt=\"Yellowtail flounder \" width=\"600\" height=\"450\" class=\"size-full wp-image-98736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail flounder \u003ccite>(Museum of Comparative Zoology, Harvard University via Encyclopedia of Life)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sole”\u003c/h3>\n\u003cp>If it’s a flat fish, can you just stuff it and call it sole? For these fish, the answer is yes. Never mind that the common names for these fish all contain the word flounder. And one of our examples, the \u003ca href=\"http://www.iucnredlist.org/details/17710/0\">yellowtail flounder\u003c/a>, is even listed as a species of concern by the International Union for Conservation of Nature.\u003c/p>\n\u003cul>\n\u003cli>Blackback flounder \u003cem>(Pseudopleuronectes americanus)\u003c/em>\u003c/li>\n\u003cli>Yellowtail flounder \u003cem>(Limanda ferruginea, aka Pleuronectes ferrugineus)\u003c/em>\u003cspan class=\"concern\"> — species of concern\u003c/span>\u003c/li>\n\u003cli>Bigmouth flounder \u003cem>(Hippoglossina stomata)\u003c/em>\u003c/li>\n\u003cli>Witch flounder \u003cem>(Glyptocephalus cynoglossus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Source: FDA Seafood List\u003c/em>\u003cbr>\n\u003cem>Credit: Clare Leschin-Hoar, Maria Godoy and Alyson Hurt/NPR\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oceana says more precise labeling of seafood — the kind it calls for in its\u003ca href=\"http://usa.oceana.org/OneNameOneFish\"> One Name, One Fish\u003c/a> report — will go a long way toward protecting vulnerable or endangered species and deterring illegal fishing. And it says it will help to put a stop to seafood fraud — an issue the nonprofit group\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> has been working\u003c/a> on since 2011.\u003c/p>\n\u003cp>\"It's another tool to help with enforcement,\" says Oceana senior campaign director Beth Lowell. \"People have a right to know about the food they eat. It shouldn't be that hard to find out what fish I'm eating without having to do a DNA test or ask the server, who has to ask the manager, who has to ask the distributor.\"\u003c/p>\n\u003cp>Jeremy Sewall is the chef and owner of the Boston-area seafood restaurants Row 34 and Island Creek Oyster Bar. He orders all his fish whole so that he knows exactly what species he's getting. He says he's all for accurate labeling and transparency in the seafood world.\u003c/p>\n\u003cp>\"We work hard to find out where our fish is from and are extremely happy to share it with our consumers,\" he says. But the idea of using only a fish's common name or scientific name on menus \"only adds confusion to an incredibly confusing industry,\" he says.\u003c/p>\n\u003cp>For instance, Sewall notes that he often serves local hake. But there are several local hake species. Does he change the scientific name listed on the menu each night, depending on what the catch of the day is? Requiring that kind of constant updating would be ridiculous, he says, not to mention a nightmare to manage.\u003c/p>\n\u003cp>But if guests do ask for specifics on their seafood supper, he says his staff is always eager and able to answer.\u003c/p>\n\u003cp>For example, \"if we're serving snapper for ceviche or crudo, we buy genuine American Red Snapper from the Gulf of Mexico and adjacent Pacific waters. We try to trace it back to where it comes from, and we label it as American Red Snapper,\" he says.\u003c/p>\n\u003cp>Snapper is one of the species on Oceana's hot list. It calls out the FDA for \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=\">allowing\u003c/a> 56 species — everything from mullet snapper to Colorado snapper to golden snapper — to be sold simply as \"snapper.\" It's not only that so many different fish species can be called \"snapper;\" according to Oceana's sampling of retail outlets, many fish sold as \"snapper\" are something else entirely. Oceana's sampling in 2013 \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">found\u003c/a> that, in all, one-third of the seafood sold at the retail level did not match its label.\u003c/p>\n\u003cp>\"People should be able to know what they're buying. If they're buying a snapper, they should get a snapper,\" says Oceana's Lowell.\u003c/p>\n\u003cp>The FDA's own testing at the wholesale level has found fish fraud to be less prevalent but still problematic: A report released by the FDA in 2014 \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/UCM419983.pdf\">found\u003c/a> that 15 percent of seafood products at the wholesale level were mislabeled.\u003c/p>\n\u003cp>Some in the fishing industry are backing Oceana's call for \"one name, one fish.\" That includes \u003ca href=\"http://www.trimarinegroup.com/\">Tri-Marine\u003c/a>, a Washington-state based global tuna supplier, and the \u003ca href=\"http://www.shrimpalliance.com/\">Southern Shrimp Alliance\u003c/a>, an industry group. Both groups submitted comments in favor of specific labeling to President Obama's task force on illegal fishing and seafood. The shrimp group notes that farmed shrimp — which could have come from countries where antibiotics are widely used — are often mislabeled as Gulf shrimp.\u003c/p>\n\u003cp>But Gavin Gibbons, a spokesman for the \u003ca href=\"https://www.aboutseafood.com/\">National Fisheries Institute\u003c/a>, the seafood industry trade group, says creating a \"one name, one fish\" rule \"will have zero effect.\" He says most fish fraud occurs not because of name confusion, but because of intentional deceit. He says what's really needed is better enforcement through DNA testing, which the FDA is now ramping up.\u003c/p>\n\u003cp>Even if the seafood industry were in agreement behind the \"one name, one fish\" policy, it's not clear most consumers would care. Although many chefs like Sewall are willing to go the extra mile to make sure guests know the snapper is the real deal, the fact is, the effort often goes unnoticed by customers.\u003c/p>\n\u003cp>\"The reality is, they're not interested,\" says Sewall. \"They're hungry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Should We Close Part Of The Ocean To Keep Fish On The Plate?",
"title": "Should We Close Part Of The Ocean To Keep Fish On The Plate?",
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"content": "\u003cfigure id=\"attachment_79951\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\" alt='Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV' width=\"1674\" height=\"940\" class=\"size-full wp-image-79951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate\">The Salt at NPR Food\u003c/a> (4/2/14)\u003c/p>\n\u003cp>For lovers of fatty tuna belly, canned albacore and swordfish kebabs, here's a question: Would you be willing to give them up for several years so that you could eat them perhaps for the rest of your life?\u003c/p>\n\u003cp>If a new proposal to ban fishing on the open ocean were to fly, that's essentially what we might be faced with. It's an idea that might help restore the populations of several rapidly disappearing fish – like tuna, swordfish and marlin — that we, and future generations, might like to continue to have as a food source.\u003c/p>\n\u003cp>The novel conservation plan, introduced recently in a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plosbiology%2FNewArticles+(PLOS+Biology+-+New+Articles\" target=\"_blank\">paper\u003c/a> in the journal \u003cem>PLoS Biology\u003c/em>, would close international waters – where there's currently pretty much a fishing free-for-all — to all fishing and restrict commercial fishermen to coastal areas managed by individual nations. The authors, \u003ca href=\"http://www.marine.calpoly.edu/community/faculty/crow-white.php\">Crow White\u003c/a> and \u003ca href=\"http://fiesta.bren.ucsb.edu/~costello/\">Christopher Costello\u003c/a>, suggest turning the open ocean into a worldwide reserve for the migratory species that travel huge distances.\u003c/p>\n\u003cp>That reserve would give these fish populations to chance to rebound. And the fish that strayed into coastal national waters, where fishing would remain legal, could meanwhile be caught by fishermen. Overall, under such a plan, fish populations would grow healthier, fishing would become a more lucrative business and we would have more fish to eat, the researchers argue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But let's face it: Closing off most of the ocean to fishing boats would be a pretty drastic move.\u003c/p>\n\u003cp>But as White, a marine biologist at the California Polytechnic State University in San Luis Obispo, notes, the policies we currently have in place to regulate fisheries — catch quotas, seasonal closures and minimum size limits — aren't working.\u003c/p>\n\u003cp>\"We're already failing to create, much less enforce, other fishery regulations on the high seas,\" White tells The Salt.\u003c/p>\n\u003cfigure id=\"attachment_79952\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\" alt=\"A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: PLoS Biology\" width=\"1671\" height=\"940\" class=\"size-full wp-image-79952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826;jsessionid=68BD688545DAD3920262C5B271F65DCC\">PLoS Biology\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"high seas,\" according to the Food and Agriculture Organization, are international waters more than 200 miles from land that make up 64 percent of ocean's surface and 95 percent of its volume.\u003c/p>\n\u003cp>In these waters, millions of tunas, sharks and billfish every year are hauled onto enormous industrial-scale fishing vessels at a rate faster than they can reproduce. Tunas are a main target of high seas fishing boats, with species like the Atlantic bluefin, albacore and bigeye especially impacted by overfishing.\u003c/p>\n\u003cp>Costello, an environmental and resource economist at the University of California, Santa Barbara, tells The Salt that populations of these fish could start rebounding within five or ten years of enacting a high seas fishing ban. He says catches — and availability for consumers — would decline for only a few years.\u003c/p>\n\u003cp>\"By catching less fish in the short run we'd be able to catch more fish every year on a sustainable basis forever,\" he says. \"This has huge implications for food security.\"\u003c/p>\n\u003cfigure id=\"attachment_79950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a-290x162.jpg\" alt='A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images' width=\"290\" height=\"162\" class=\"size-medium wp-image-79950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Enforcement could be relatively simple, too, says White — with the help of satellites. Any large ship observed moving slowly, meandering in circles or simply drifting in international waters would be considered suspicious.\u003c/p>\n\u003cp>White and Costello expect some nations — like Spain, China and Japan, which have major investments in fishing fleets in international waters — to resist the idea of a ban. White says that Spain, especially, could be impacted because, while it currently relies heavily on offshore fish populations, it has relatively little of its own national waters to exploit.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>White and Costello aren't the only ones raising the idea of a fishing ban in international waters. Martin Stuchtey, with the global management consulting firm McKinsey & Company, recently argued that high seas fishing operations are overall a losing endeavor, \u003ca href=\"http://www.businessinsider.com/economist-ban-of-high-seas-fishing-saves-2-per-person-on-the-planet-2014-2\">as reported by AFP\u003c/a>. Fishing on the high seas is often supported with subsidies. But Stuchtey calculated that closing the high seas would cost every person on earth $2 but would ultimately give them a return of $4.\u003c/p>\n\u003cp>There could be unintended environmental consequences, however. Gib Brogan, fisheries campaign manager with Oceana, wonders if restricting the global fishing fleet to nearshore waters could have adverse effects on fishes like flounder, snapper and grouper that occupy these waters year round.\u003c/p>\n\u003cp>\"If we swap diffuse fishing across a wide swath of ocean for intense fishing on the edges and near shore, will this be a good thing or will it just concentrate the effects near shore?\" Brogan says in an email.\u003c/p>\n\u003cp>Costello, the environmental economist, says no, because overfishing of nearshore species could be avoided if each nation steps up to manage its own resources and protect them from foreign plundering.\u003c/p>\n\u003cp>Costello and White are now taking the next step toward a high seas fishing ban by trying to determine precisely how such a measure might affect individual nations, certain fish species and seafood consumers. Costello expects that research to be published in about a year.\u003c/p>\n\u003cp>\"All big ideas have to start somewhere,\" White says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79951\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\" alt='Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV' width=\"1674\" height=\"940\" class=\"size-full wp-image-79951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate\">The Salt at NPR Food\u003c/a> (4/2/14)\u003c/p>\n\u003cp>For lovers of fatty tuna belly, canned albacore and swordfish kebabs, here's a question: Would you be willing to give them up for several years so that you could eat them perhaps for the rest of your life?\u003c/p>\n\u003cp>If a new proposal to ban fishing on the open ocean were to fly, that's essentially what we might be faced with. It's an idea that might help restore the populations of several rapidly disappearing fish – like tuna, swordfish and marlin — that we, and future generations, might like to continue to have as a food source.\u003c/p>\n\u003cp>The novel conservation plan, introduced recently in a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plosbiology%2FNewArticles+(PLOS+Biology+-+New+Articles\" target=\"_blank\">paper\u003c/a> in the journal \u003cem>PLoS Biology\u003c/em>, would close international waters – where there's currently pretty much a fishing free-for-all — to all fishing and restrict commercial fishermen to coastal areas managed by individual nations. The authors, \u003ca href=\"http://www.marine.calpoly.edu/community/faculty/crow-white.php\">Crow White\u003c/a> and \u003ca href=\"http://fiesta.bren.ucsb.edu/~costello/\">Christopher Costello\u003c/a>, suggest turning the open ocean into a worldwide reserve for the migratory species that travel huge distances.\u003c/p>\n\u003cp>That reserve would give these fish populations to chance to rebound. And the fish that strayed into coastal national waters, where fishing would remain legal, could meanwhile be caught by fishermen. Overall, under such a plan, fish populations would grow healthier, fishing would become a more lucrative business and we would have more fish to eat, the researchers argue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But let's face it: Closing off most of the ocean to fishing boats would be a pretty drastic move.\u003c/p>\n\u003cp>But as White, a marine biologist at the California Polytechnic State University in San Luis Obispo, notes, the policies we currently have in place to regulate fisheries — catch quotas, seasonal closures and minimum size limits — aren't working.\u003c/p>\n\u003cp>\"We're already failing to create, much less enforce, other fishery regulations on the high seas,\" White tells The Salt.\u003c/p>\n\u003cfigure id=\"attachment_79952\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\" alt=\"A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: PLoS Biology\" width=\"1671\" height=\"940\" class=\"size-full wp-image-79952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826;jsessionid=68BD688545DAD3920262C5B271F65DCC\">PLoS Biology\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"high seas,\" according to the Food and Agriculture Organization, are international waters more than 200 miles from land that make up 64 percent of ocean's surface and 95 percent of its volume.\u003c/p>\n\u003cp>In these waters, millions of tunas, sharks and billfish every year are hauled onto enormous industrial-scale fishing vessels at a rate faster than they can reproduce. Tunas are a main target of high seas fishing boats, with species like the Atlantic bluefin, albacore and bigeye especially impacted by overfishing.\u003c/p>\n\u003cp>Costello, an environmental and resource economist at the University of California, Santa Barbara, tells The Salt that populations of these fish could start rebounding within five or ten years of enacting a high seas fishing ban. He says catches — and availability for consumers — would decline for only a few years.\u003c/p>\n\u003cp>\"By catching less fish in the short run we'd be able to catch more fish every year on a sustainable basis forever,\" he says. \"This has huge implications for food security.\"\u003c/p>\n\u003cfigure id=\"attachment_79950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a-290x162.jpg\" alt='A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images' width=\"290\" height=\"162\" class=\"size-medium wp-image-79950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Enforcement could be relatively simple, too, says White — with the help of satellites. Any large ship observed moving slowly, meandering in circles or simply drifting in international waters would be considered suspicious.\u003c/p>\n\u003cp>White and Costello expect some nations — like Spain, China and Japan, which have major investments in fishing fleets in international waters — to resist the idea of a ban. White says that Spain, especially, could be impacted because, while it currently relies heavily on offshore fish populations, it has relatively little of its own national waters to exploit.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>White and Costello aren't the only ones raising the idea of a fishing ban in international waters. Martin Stuchtey, with the global management consulting firm McKinsey & Company, recently argued that high seas fishing operations are overall a losing endeavor, \u003ca href=\"http://www.businessinsider.com/economist-ban-of-high-seas-fishing-saves-2-per-person-on-the-planet-2014-2\">as reported by AFP\u003c/a>. Fishing on the high seas is often supported with subsidies. But Stuchtey calculated that closing the high seas would cost every person on earth $2 but would ultimately give them a return of $4.\u003c/p>\n\u003cp>There could be unintended environmental consequences, however. Gib Brogan, fisheries campaign manager with Oceana, wonders if restricting the global fishing fleet to nearshore waters could have adverse effects on fishes like flounder, snapper and grouper that occupy these waters year round.\u003c/p>\n\u003cp>\"If we swap diffuse fishing across a wide swath of ocean for intense fishing on the edges and near shore, will this be a good thing or will it just concentrate the effects near shore?\" Brogan says in an email.\u003c/p>\n\u003cp>Costello, the environmental economist, says no, because overfishing of nearshore species could be avoided if each nation steps up to manage its own resources and protect them from foreign plundering.\u003c/p>\n\u003cp>Costello and White are now taking the next step toward a high seas fishing ban by trying to determine precisely how such a measure might affect individual nations, certain fish species and seafood consumers. Costello expects that research to be published in about a year.\u003c/p>\n\u003cp>\"All big ideas have to start somewhere,\" White says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why 500 Million U.S. Seafood Meals Get Dumped In The Sea",
"title": "Why 500 Million U.S. Seafood Meals Get Dumped In The Sea",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For the Love of Oysters: How a Kiss From the Sea Evokes Passion",
"title": "For the Love of Oysters: How a Kiss From the Sea Evokes Passion",
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"content": "\u003cfigure id=\"attachment_78298\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\" alt=\"The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140214_atc_are_oysters_aphrodisiacs.mp3\"] \u003c/p>\n\u003cp>Question: Which of these foods are said to stir passion? An oyster, an avocado or a turnip? (Scroll down to the bottom for the answer.)\u003c/p>\n\u003cp>One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.\u003c/p>\n\u003cp>Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's something primal about eating oysters,\" says oyster-lover MJ Gimbar. He describes them as creamy and velvety. \"It's like a kiss from the ocean.\"\u003c/p>\n\u003cfigure id=\"attachment_78299\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\" alt=\"Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>It's a good thing his passions run so deep, because part of his job as fishmonger for the Washington, D.C-region's \u003ca href=\"http://www.blackrestaurantgroup.com/\">Black Restaurant Group\u003c/a> is to introduce newbies to the experience of oysters.\u003c/p>\n\u003cp>His trick: Offer up a big range of tastes. As he describes in his blog \u003ca href=\"http://theedibleocean.blogspot.com/2012/09/new-oyster-in-town.html\">The Edible Ocean\u003c/a>, not all oysters are salty.\u003c/p>\n\u003cp>During a tasting, he serves up a Kumamoto Oyster, which is sweet, almost melon-like.\u003c/p>\n\u003cp>Then he introduces a \u003ca href=\"http://barrenislandoysters.com/\">Barren Island Oyster\u003c/a>, which, by contrast, is buttery and mild, with hints of a mineral-like taste. \"The taste is indicative of where [the oyster] grows.\" Barren Island Oysters are harvested in the Chesapeake Bay.\u003c/p>\n\u003cp>Increasingly, fishmongers play up the equivalent of a wine terroir. \"The water [where the oysters are grown] and the species all make a difference\" to the taste, Gimbar says.\u003c/p>\n\u003cp>Now, when it comes to evoking an aphrodisiac effect? Well, if you talk to oyster-lovers like Gimbar, \u003cem>all\u003c/em> oysters seem to have the potential.\u003c/p>\n\u003cp>\"Isn't it the zinc?\" diners have asked Gimbar. Well, maybe. Oysters do contain zinc. And scientists have found a link between zinc and testosterone levels.\u003c/p>\n\u003cp>But this is a long way from proving that eating a plate-full can stir carnal lust.\u003c/p>\n\u003cp>In recent years, scientists have been studying the amino acids in mollusks, including oysters.\u003c/p>\n\u003cfigure id=\"attachment_78297\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e-217x290.jpe\" alt=\"Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\" width=\"217\" height=\"290\" class=\"size-medium wp-image-78297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=dl-Aspartic+acid+administration+improves+semen+quality+in+rabbit+bucks\">pape\u003c/a>r published a few years ago in the journal \u003cem>Animal Reproductive Science\u003c/em> documented a link between high levels of the amino acid D-Aspartic acid and improved sperm count — in rabbits.\u003c/p>\n\u003cp>Now, it's not clear how much of this amino acid we're getting when we eat a plate of oysters. And the extent to which this could be true in humans begs a \u003cem>lot\u003c/em> more scientific investigation.\u003c/p>\n\u003cp>But it's intriguing that, centuries after the Greeks made the love connection, scientists are still trying to pin down whether there's something to it.\u003c/p>\n\u003cp>Culinary historian \u003ca href=\"http://www.travel-new-england.com/blog/2012/11/19/an-interview-with-kathleen-wall-colonial-foodways-culinarian-for-plimoth-plantation/\">Kathleen Wall\u003c/a> of the Plimoth Plantation in Massachusetts has a different theory as to why the stories connecting love and oysters have amplified over time.\u003c/p>\n\u003cp>\"It's perception,\" Wall says. \"What people think about food has an effect on the body. It's the placebo effect.\" The stories we tell ourselves become true, she says.\u003c/p>\n\u003cp>She points to 17th-century Dutch paintings where scattered oyster shells are a common symbol of lust.\u003c/p>\n\u003cp>And how about the women who sold oysters in Colonial America? \"Oyster wenches were thought to be a little loose because they were so stirred up by the proximity [to the] oysters,\" Wall says.\u003c/p>\n\u003cp>\"We haven't let go of these [associations],\" Wall says. And over time, they've only become stronger.\u003c/p>\n\u003cp>Whether it's love or lust, oysters carry their past with them.\u003c/p>\n\u003cp>And, oh, I won't leave you in the lurch re: the avocado and the turnip. Turns out, they've all been said to stir up, well you know, desire.\u003c/p>\n\u003cp>Really, the turnip? Yes — \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Elyot\">Thomas Elyot\u003c/a>, an influential health writer from the 16th century, recommended the turnip to promote carnal lust.\u003c/p>\n\u003cp>So if oysters are not in your Valentine's Day budget, hey, maybe look to that root vegetable for an affordable alternative. \u003c/p>\n\u003ch3>How To Shuck An Oyster\u003c/h3>\n\u003cp>\u003cstrong>Step 1:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\" alt=\"Wiggle (don't jab) the knife in from the hinge of the shell.Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\" width=\"1449\" height=\"1086\" class=\"aligncenter size-full wp-image-78294\">\u003c/a>\u003c/p>\n\u003cp>Wiggle (don't jab) the knife in from the hinge of the shell. Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\" alt=\"Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\" width=\"1673\" height=\"940\" class=\"aligncenter size-full wp-image-78295\">\u003c/a>\u003c/p>\n\u003cp>Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\" alt=\"Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\" width=\"1674\" height=\"940\" class=\"aligncenter size-full wp-image-78296\">\u003c/a>\u003c/p>\n\u003cp>Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Scientists have made some attempts to link mollusks to increased libido. There's even evidence that consuming heavy doses of an amino acid found in oysters can increase sperm count – in rabbits. But do any of these findings actually prove that oysters can — ahem — amp up arousal? Not so much.",
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"description": "Scientists have made some attempts to link mollusks to increased libido. There's even evidence that consuming heavy doses of an amino acid found in oysters can increase sperm count – in rabbits. But do any of these findings actually prove that oysters can — ahem — amp up arousal? Not so much.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78298\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\" alt=\"The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Question: Which of these foods are said to stir passion? An oyster, an avocado or a turnip? (Scroll down to the bottom for the answer.)\u003c/p>\n\u003cp>One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.\u003c/p>\n\u003cp>Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's something primal about eating oysters,\" says oyster-lover MJ Gimbar. He describes them as creamy and velvety. \"It's like a kiss from the ocean.\"\u003c/p>\n\u003cfigure id=\"attachment_78299\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\" alt=\"Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>It's a good thing his passions run so deep, because part of his job as fishmonger for the Washington, D.C-region's \u003ca href=\"http://www.blackrestaurantgroup.com/\">Black Restaurant Group\u003c/a> is to introduce newbies to the experience of oysters.\u003c/p>\n\u003cp>His trick: Offer up a big range of tastes. As he describes in his blog \u003ca href=\"http://theedibleocean.blogspot.com/2012/09/new-oyster-in-town.html\">The Edible Ocean\u003c/a>, not all oysters are salty.\u003c/p>\n\u003cp>During a tasting, he serves up a Kumamoto Oyster, which is sweet, almost melon-like.\u003c/p>\n\u003cp>Then he introduces a \u003ca href=\"http://barrenislandoysters.com/\">Barren Island Oyster\u003c/a>, which, by contrast, is buttery and mild, with hints of a mineral-like taste. \"The taste is indicative of where [the oyster] grows.\" Barren Island Oysters are harvested in the Chesapeake Bay.\u003c/p>\n\u003cp>Increasingly, fishmongers play up the equivalent of a wine terroir. \"The water [where the oysters are grown] and the species all make a difference\" to the taste, Gimbar says.\u003c/p>\n\u003cp>Now, when it comes to evoking an aphrodisiac effect? Well, if you talk to oyster-lovers like Gimbar, \u003cem>all\u003c/em> oysters seem to have the potential.\u003c/p>\n\u003cp>\"Isn't it the zinc?\" diners have asked Gimbar. Well, maybe. Oysters do contain zinc. And scientists have found a link between zinc and testosterone levels.\u003c/p>\n\u003cp>But this is a long way from proving that eating a plate-full can stir carnal lust.\u003c/p>\n\u003cp>In recent years, scientists have been studying the amino acids in mollusks, including oysters.\u003c/p>\n\u003cfigure id=\"attachment_78297\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e-217x290.jpe\" alt=\"Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\" width=\"217\" height=\"290\" class=\"size-medium wp-image-78297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=dl-Aspartic+acid+administration+improves+semen+quality+in+rabbit+bucks\">pape\u003c/a>r published a few years ago in the journal \u003cem>Animal Reproductive Science\u003c/em> documented a link between high levels of the amino acid D-Aspartic acid and improved sperm count — in rabbits.\u003c/p>\n\u003cp>Now, it's not clear how much of this amino acid we're getting when we eat a plate of oysters. And the extent to which this could be true in humans begs a \u003cem>lot\u003c/em> more scientific investigation.\u003c/p>\n\u003cp>But it's intriguing that, centuries after the Greeks made the love connection, scientists are still trying to pin down whether there's something to it.\u003c/p>\n\u003cp>Culinary historian \u003ca href=\"http://www.travel-new-england.com/blog/2012/11/19/an-interview-with-kathleen-wall-colonial-foodways-culinarian-for-plimoth-plantation/\">Kathleen Wall\u003c/a> of the Plimoth Plantation in Massachusetts has a different theory as to why the stories connecting love and oysters have amplified over time.\u003c/p>\n\u003cp>\"It's perception,\" Wall says. \"What people think about food has an effect on the body. It's the placebo effect.\" The stories we tell ourselves become true, she says.\u003c/p>\n\u003cp>She points to 17th-century Dutch paintings where scattered oyster shells are a common symbol of lust.\u003c/p>\n\u003cp>And how about the women who sold oysters in Colonial America? \"Oyster wenches were thought to be a little loose because they were so stirred up by the proximity [to the] oysters,\" Wall says.\u003c/p>\n\u003cp>\"We haven't let go of these [associations],\" Wall says. And over time, they've only become stronger.\u003c/p>\n\u003cp>Whether it's love or lust, oysters carry their past with them.\u003c/p>\n\u003cp>And, oh, I won't leave you in the lurch re: the avocado and the turnip. Turns out, they've all been said to stir up, well you know, desire.\u003c/p>\n\u003cp>Really, the turnip? Yes — \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Elyot\">Thomas Elyot\u003c/a>, an influential health writer from the 16th century, recommended the turnip to promote carnal lust.\u003c/p>\n\u003cp>So if oysters are not in your Valentine's Day budget, hey, maybe look to that root vegetable for an affordable alternative. \u003c/p>\n\u003ch3>How To Shuck An Oyster\u003c/h3>\n\u003cp>\u003cstrong>Step 1:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\" alt=\"Wiggle (don't jab) the knife in from the hinge of the shell.Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\" width=\"1449\" height=\"1086\" class=\"aligncenter size-full wp-image-78294\">\u003c/a>\u003c/p>\n\u003cp>Wiggle (don't jab) the knife in from the hinge of the shell. Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\" alt=\"Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\" width=\"1673\" height=\"940\" class=\"aligncenter size-full wp-image-78295\">\u003c/a>\u003c/p>\n\u003cp>Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\" alt=\"Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\" width=\"1674\" height=\"940\" class=\"aligncenter size-full wp-image-78296\">\u003c/a>\u003c/p>\n\u003cp>Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
"title": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
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"content": "\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's it like to run a \"pop and pop\" restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whales, Dolphins Are Collateral Damage In Our Taste For Seafood",
"title": "Whales, Dolphins Are Collateral Damage In Our Taste For Seafood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76191\" class=\"wp-caption aligncenter\" style=\"max-width: 634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\" alt=\"A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\" width=\"634\" height=\"422\" class=\"size-full wp-image-76191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.\u003c/p>\n\u003cp>Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.\u003c/p>\n\u003cp>There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.\u003c/p>\n\u003cp>But fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups like the Center for Biological Diversity have been pressing for stricter standards on imports.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We thought this would be a good time to look at what benefit we would get from enforcement of this, what species are particularly at harm, what regions of the world are particularly at risk from marine mammal bycatch,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/zsmith/\">Zak Smith\u003c/a>, an attorney at the Natural Resources Defense Council.\u003c/p>\n\u003cp>So his group has just released \u003ca href=\"http://www.nrdc.org/wildlife/marine/files/mammals-foreign-fisheries-report.pdf\">its analysis\u003c/a> of the threats that marine mammals face from global fisheries.\u003c/p>\n\u003cp>It finds many species of dolphin, seal and sea lion are at risk — even endangered species like the North Atlantic Right whale.\u003c/p>\n\u003cp>\"It is at risk from Canada's lobster and crabbing practices,\" Smith says. \"There's the New Zealand sea lion, Mediterranean sperm whale,\" manatees, rare porpoises, the list goes on.\u003c/p>\n\u003cp>And the global tally of marine mammal injuries and deaths due to fishing practices is high: Biologists have estimated that 650,000 are killed or injured each year. Of that, 300,000 are dolphins and related cetaceans, and another 350,000 are seals and sea lions.\u003c/p>\n\u003cp>Casualties happen in all sorts of fisheries, ranging from tuna to squid, shrimp, swordfish and bottom-dwelling fish. At the bottom of the ocean, sea mammals can get trapped in trawls. And it's hard to connect the dots between fish that has been caught using these techniques and those that end up getting imported to the U.S.\u003c/p>\n\u003cfigure id=\"attachment_76192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33-1024x682.jpg\" alt=\"A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\" width=\"1024\" height=\"682\" class=\"size-large wp-image-76192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Smith says under federal law — the \u003ca href=\"http://www.nmfs.noaa.gov/pr/laws/mmpa/\">Marine Mammal Protection Act\u003c/a> — fish imported into the U.S. must meet the same high standards for protecting these animals as is required of local fishermen. It's a black and white requirement, and he says it's not simply enough for a country to have laws on the books.\u003c/p>\n\u003cp>\"You have to prove it, and the only way you can prove it, like we prove it in the United States, is you have an observer program that goes out on the fishing vessels and does a sample and looks at how many marine mammals are being captured,\" Smith says.\u003c/p>\n\u003cp>That not common practice elsewhere in the world. And it's not cheap. But there's a lot at stake.\u003c/p>\n\u003cp>\"I think for certain species in certain regions, it's a threat that can lead to extinction,\" says \u003ca href=\"http://www.mmc.gov/commission/staff_bios.shtml#r_lent\">Rebecca Lent\u003c/a>, executive director of the federal Marine Mammal Commission.\u003c/p>\n\u003cp>Over the years, the U.S. has made progress in reducing this worldwide toll. It has cracked down on imports of tuna that were caught with methods that kill dolphins, and it has pressed nations to stop indiscriminate practice of drift-net fishing.\u003c/p>\n\u003cp>But at the same time, U.S. seafood imports have quadrupled. More than 80 percent of our seafood now comes from abroad. \"What about these other products that we're importing?\" Lent wonders. That's where new rules are needed.\u003c/p>\n\u003cp>Lent says it will take time for the federal fisheries agency to develop those new rules, and she expects them to be phased in gradually so fishermen around the world have time to adjust.\u003c/p>\n\u003cp>Nina Young, who is working on those new regulations at NOAA Fisheries, says the issue is one of fairness to American fishermen who are already following the rules.\u003c/p>\n\u003cp>\"Clearly our objective here is to level the playing field here for our domestic fishermen,\" Young says.\u003c/p>\n\u003cp>And while rules for imports can certainly have an impact, Young says they won't stop the killing of marine mammals.\u003c/p>\n\u003cp>\"There are a lot of animals that are killed in artisanal fisheries, where the product is never imported into the United States,\" she says.\u003c/p>\n\u003cp>In particular, many marine mammals are killed by subsistence fishermen in Asia who string gill nets along the shore to catch fish — and whatever else happens into those nets. \"Our ability through this regulation, to address that particular issue is severely limited,\" says Young.\u003c/p>\n\u003cp>But tougher import rules will help — and help Americans shop for seafood with less worry about whether a seal or dolphin or a whale was collateral damage. Here are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">our tips\u003c/a> for buying sea life-friendly seafood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "More than 80 percent of the seafood consumed in the U.S. now comes from abroad. And fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups are calling for tougher import rules to protect sea animals at risk from fishing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76191\" class=\"wp-caption aligncenter\" style=\"max-width: 634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\" alt=\"A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\" width=\"634\" height=\"422\" class=\"size-full wp-image-76191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.\u003c/p>\n\u003cp>Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.\u003c/p>\n\u003cp>There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.\u003c/p>\n\u003cp>But fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups like the Center for Biological Diversity have been pressing for stricter standards on imports.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We thought this would be a good time to look at what benefit we would get from enforcement of this, what species are particularly at harm, what regions of the world are particularly at risk from marine mammal bycatch,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/zsmith/\">Zak Smith\u003c/a>, an attorney at the Natural Resources Defense Council.\u003c/p>\n\u003cp>So his group has just released \u003ca href=\"http://www.nrdc.org/wildlife/marine/files/mammals-foreign-fisheries-report.pdf\">its analysis\u003c/a> of the threats that marine mammals face from global fisheries.\u003c/p>\n\u003cp>It finds many species of dolphin, seal and sea lion are at risk — even endangered species like the North Atlantic Right whale.\u003c/p>\n\u003cp>\"It is at risk from Canada's lobster and crabbing practices,\" Smith says. \"There's the New Zealand sea lion, Mediterranean sperm whale,\" manatees, rare porpoises, the list goes on.\u003c/p>\n\u003cp>And the global tally of marine mammal injuries and deaths due to fishing practices is high: Biologists have estimated that 650,000 are killed or injured each year. Of that, 300,000 are dolphins and related cetaceans, and another 350,000 are seals and sea lions.\u003c/p>\n\u003cp>Casualties happen in all sorts of fisheries, ranging from tuna to squid, shrimp, swordfish and bottom-dwelling fish. At the bottom of the ocean, sea mammals can get trapped in trawls. And it's hard to connect the dots between fish that has been caught using these techniques and those that end up getting imported to the U.S.\u003c/p>\n\u003cfigure id=\"attachment_76192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33-1024x682.jpg\" alt=\"A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\" width=\"1024\" height=\"682\" class=\"size-large wp-image-76192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Smith says under federal law — the \u003ca href=\"http://www.nmfs.noaa.gov/pr/laws/mmpa/\">Marine Mammal Protection Act\u003c/a> — fish imported into the U.S. must meet the same high standards for protecting these animals as is required of local fishermen. It's a black and white requirement, and he says it's not simply enough for a country to have laws on the books.\u003c/p>\n\u003cp>\"You have to prove it, and the only way you can prove it, like we prove it in the United States, is you have an observer program that goes out on the fishing vessels and does a sample and looks at how many marine mammals are being captured,\" Smith says.\u003c/p>\n\u003cp>That not common practice elsewhere in the world. And it's not cheap. But there's a lot at stake.\u003c/p>\n\u003cp>\"I think for certain species in certain regions, it's a threat that can lead to extinction,\" says \u003ca href=\"http://www.mmc.gov/commission/staff_bios.shtml#r_lent\">Rebecca Lent\u003c/a>, executive director of the federal Marine Mammal Commission.\u003c/p>\n\u003cp>Over the years, the U.S. has made progress in reducing this worldwide toll. It has cracked down on imports of tuna that were caught with methods that kill dolphins, and it has pressed nations to stop indiscriminate practice of drift-net fishing.\u003c/p>\n\u003cp>But at the same time, U.S. seafood imports have quadrupled. More than 80 percent of our seafood now comes from abroad. \"What about these other products that we're importing?\" Lent wonders. That's where new rules are needed.\u003c/p>\n\u003cp>Lent says it will take time for the federal fisheries agency to develop those new rules, and she expects them to be phased in gradually so fishermen around the world have time to adjust.\u003c/p>\n\u003cp>Nina Young, who is working on those new regulations at NOAA Fisheries, says the issue is one of fairness to American fishermen who are already following the rules.\u003c/p>\n\u003cp>\"Clearly our objective here is to level the playing field here for our domestic fishermen,\" Young says.\u003c/p>\n\u003cp>And while rules for imports can certainly have an impact, Young says they won't stop the killing of marine mammals.\u003c/p>\n\u003cp>\"There are a lot of animals that are killed in artisanal fisheries, where the product is never imported into the United States,\" she says.\u003c/p>\n\u003cp>In particular, many marine mammals are killed by subsistence fishermen in Asia who string gill nets along the shore to catch fish — and whatever else happens into those nets. \"Our ability through this regulation, to address that particular issue is severely limited,\" says Young.\u003c/p>\n\u003cp>But tougher import rules will help — and help Americans shop for seafood with less worry about whether a seal or dolphin or a whale was collateral damage. Here are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">our tips\u003c/a> for buying sea life-friendly seafood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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