My fish has issues; it’s complicated – Sustainable Seafood in a Multimedia World

By Amy Grondin

My Fish has Issues; it's complicated - Sustainable Seafood in a Multimedia WorldJoin Slow Food Seattle for My fish has issues; it’s complicated – Sustainable Seafood in a Multimedia World, a conversation with Chefs Barton Seaver and Becky Selengut at the Broadway Performance Hall on Monday October 17th from 6:30pm to 8pm. A cookbook signing and reception featuring Snoqualmie Vineyards, The Pike Brewing Company, and an oyster bar from Taylor Shellfish will follow from 8pm to 8:45pm. Tickets available now through Brown Paper Tickets, $12/pp.

It’s time to cut through the fog of confusion that surrounds choosing and eating seafood. Sustainable seafood can be enjoyed in such a way that our personal health and the health of the oceans are of equal consideration. There are lots of sustainable seafood options to be had but how do we identify them?

Becky Selengut and Barton Seaver

Becky Selengut and Barton Seaver

East coast meets West coast for this fun and informative sustainable seafood presentation with Becky Selengut, our own local fish whisperer, and Barton Seaver, who’s visiting from D.C. While cooking is a hands on activity that engages all your senses, these two chefs have also engaged their minds and ethics in the process without finger pointing at those of us who are still learning about sustainable seafood. We can benefit from their research and hours in the kitchen by reading the sustainable seafood cookbooks each chef released in Spring of 2011

The evening’s conversation will appeal to folks who receive their information in many different ways, from slow as the printed word to speedy as devices can deliver. As part of the presentation our chefs, led by edibleSEATTLE editor Jill Lightner, will talk about how technology allows them to engage with eaters who may be new to seafood and not necessarily cookbook readers who specifically sought out a sustainable seafood book. Love your smartphone? Smart and sassy blog and Facebook posts, Tweets, websites and YouTube videos by Becky and Barton are just a click away.

Or perhaps you would rather meander printed pages that are glossy with images of seafood briny and sweet from the ocean? A person can pick up either chefs’ cookbook and get the full story – recipes with a dash of science sprinkled in as seasoning. Pick up your copy of For Cod & Country, Barton’s cookbook or Good Fish, Becky’s cookbook after the presentation.

Good Fish   For Cod & Country

What might you learn from our chefs? Both Becky and Barton encourage us to eat a variety of fish besides the perennial favorites of shrimp, salmon and tuna.

Eating a variety of seafood protects the health of humans and fish populations. Creating a marketplace demand for many types of fish eases the pressure on the whole ocean food web by spreading harvest efforts over many species and not over fishing a one popular fish.

An example? Small silver fish – once popular, then over fished due to market demand but on the rise again – just might make it back to everyone’s dinner plate as Barton and Becky’s followers learn from reading a computer screen or a cookbook page about recipes that balance the fishes intense flavor so the rich, nutritional qualities of these environmentally friendly fish are enjoyed.

And in or out of a tin, we need to get over our national suspicion of small silver fish; they are delicious, not scary! Join us on Monday October 17th and we’ll talk about it.

Speakers:

Thanks to our event sponsor, Seafood Producers Cooperative for their generous support and also to our presenting partners: Readers to EatersSnoqualmie Vineyards, Pike Brewing Company, Taylor Shellfish, and edibleSeattle.

Seafood Producers Cooperative   Readers to EatersEdible Seattle

Snoqualmie Winery    Pike Place Brewery  Taylor Shellfish

Savor Bristol Bay Week in Seattle: July 4-10

Bristol Bay fishing boat

Photo: Nick Hall

It’s almost summer time and with summer comes fresh wild salmon to restaurants, seafood markets and backyard BBQ’s! In the Pacific Northwest we are savvy to the fact that not all salmon taste the same. Depending on their species, what the fish were feeding on and the river run that the salmon are a part of each fish will vary slightly and have its own unique taste profile. This gives many reasons to serve a variety of sustainably caught wild salmon from the waters of Washington, Oregon and Alaska.

Slow Food Seattle is partnering with Trout Unlimited to celebrate our nation’s largest wild salmon fishery during Savor Bristol Bay Week: July 4-10.

Bristol Bay Salmon

Photo: Nick Hall

Bristol Bay’s salmon and story are coming back to the Northwest during the peak of the fishing season. Each day more chefs from our Slow Food Seattle Restaurants are saying “Yes” to featuring Bristol Bay salmon on their menus during Savor Bristol Bay Week. In the July Slow Food newsletter we’ll provide a list of places you can go to Vote with Your Fork” for Bristol Bay.

We are planning a number of events in the Seattle area so you can be a part of the celebration. Four events are planned for the Savor Bristol Bay week:

  • Tuesday, July 6 & Thursday, July 8 – Two free screenings of the award winning documentary RED GOLD at Roy Street Coffee, both showings will be at 7:30pm.
  • Wednesday, July 7 – Wild Salmon cooking class and dinner with Chef Becky Selengut at Edmonds PCC, 6:30pm to 9pm. Come Savor Bristol Bay and learn new ways to prepare Bristol Bay salmon at home as well as information about Bristol Bay’s salmon fishery and the things that make it so unique. (Tickets here; RSVP details on Facebook). On the menu: Quinoa cakes with wok-smoked king salmon and herbs; Bristol Bay salmon with watercress soup, chile oil and croutons; Slow cooked sockeye salmon with Columbia Valley red wine sauce and braised fennel.

Until July brings us the opening of Bristol Bay salmon season, you can learn more about this amazing place and wild salmon fishery from Trout Unlimited’s online sources:

  • WhyWild is part of Trout Unlimited’s Pacific Salmon Program with the purpose to educate and engage the salmon marketplace in Trout Unlimited’s wild salmon and steelhead conservation efforts from California through Alaska. From fish facts to what wine to serve when you “eat it to save it” you can find it all things wild salmon on this website!
  • Save Bristol Bay – This Trout Unlimited website will give you an overview of Bristol Bay – the place, the people, the environment and the issues – all presented with beautiful images that inspire and move you to learn more about the incredible Bristol Bay watershed and how to preserve it for future generation of both people and animals.

    Savor Bristol Bay
    BB Regional Seafood Development Association

    Trout Unlimited