Attention Sushi Lovers

I received an advance copy of Sustainable Sushi, and because I love sushi so much, I was compelled to dive right in. 

Available in January ‘09, be sure to put it on your list of must reads. Author and ocean conservationist, Aaron Casson Trenor, lays it out so every consumer can easily understand and follow sustainable eating habits of they’re favorite marinefood.  He covers everything from health concerns, to how these creatures are harvested, whether or not they’re sustainable, and even suggests similar, but sustainable alternatives to the endangered fish that you may love.  For the many of us who love food, but don’t always know how to eat sustainably, this book is an easy and informative read, complete with beautiful photos!

Trenor breaks the menu down into three categories: sustainable (enjoy), use caution (limit eating these), or unsustainable (avoid!!!).  How easy it that?  He provides a detailed background for each species’ current state: whether it’s endangered, has high levels of mercury, how it’s breed, and how this affects your health.  For example, whether fish are farmed or how they’re harvested makes a big difference; although albalone makes a great substitute for clams or shrimp, make sure that it’s farmed albalone you’re eating, and not wild albalone, which may be illegally poached.  Without giving too much away, the conscious consumer will find exactly what types of fish are sustainable to eat, which aren’t, and what are better substitutes.  So, instead of ordering a plate of farmed salmon, you may want to opt for Arctic char that’s farmed in close-containment, which is a close relative and strong sustainable alternative.  The list of marinefood covered is quite extensive, ranging from the most common (more) fish, such as tuna and mackerel, to some you might have yet to encounter, such as bonito and char.

What’s great is, Trenor goes beyond sushi restaurants, and even includes informative facts about grocery store sushi, which may make you think twice the next time you reach for a box of tuna.  His section on vegetarian sushi lets you explore and create alternative sushi using common ingredients, such as fruit and nuts.  Another great addition to the book is a glossary in the back of the common Japanese terms you may encounter at a sushi restaurant.  His translations are complete, so you’ll know exactly what you’re putting in your mouth.

So, for those of you who love sushi as much I do, but don’t know which fish are safe or sustainable to eat, Sustainable Sushi proves to be quite a handy guide.  I’ll definitely be taking it with me the next time I dine out for sushi, it’s a keeper!

Due out - January 2009, via North Atlantic Books.