By: Shelby Morrison
When was the last time you thought about sustainable seafood?
Many of us eat seafood as part of a healthy lifestyle and feel like we are making a difference in our health. However, have you ever thought about where your fish comes from, or how it was caught? This is something that doesn’t cross a lot of our minds, but sustainable seafood is extremely important.
I attended an evening at Ruby Watchco in Toronto hosted by WWF (World Wildlife Fund) where we were educated on seafood sustainability. Ruby Watchco is owned by Canadian celebrity chef, Lynn Crawford. The restaurant focuses on local, seasonal food with an emphasis on freshness and ultimate flavour.
Sustainable seafood can be caught or farmed but does not jeopardize the health or function of the oceans and allows for long-term harvesting of ocean species. By only eating sustainable seafood, you can help ensure that the ocean remains a healthy environment for its species.
The Marine Stewardship Council (MSC) is a global, non-profit organization looking to help transform the seafood market to a sustainable basis and conserve the oceans. Fisheries that have the MSC stamp healthy sources of sustainable seafood. In order to be MSC certified, the fisheries must have sustainable fish stocks, they must minimize environmental impacts, and be effectively managed.
Of course all of this sustainable seafood talk got us hungry and in the mood to try some seafood!
Chef Lynn Crawford was shucking fresh PEI Oysters. They were the freshest, most delicious oysters that I have ever tried. I also enjoyed sipping on the signature cocktail of the night, Ruby’s minty Rhubarb shrub cocktail.
For dinner, we were served Smoked Pacific Black Cod with Sovereign Farms heirloom tomatoes, frisse, watercress, maple bacon, pumpernickel croutons, espelette aioli, with a honey mustard dressing. This salad appetizer was bursting with flavour, with a lovely smoked, fresh fish taste.
On the side, Chef Lynn prepared Buttermilk Cheddar Chive Biscuits, which were the equivalent to heaven. They were perfectly buttery, with just the right amount of crumble, and was a welcomed addition to the meal.
The main course was Pan-Seared Atlantic Halibut with green onion chimichurri served with lobster mashed potatoes and brown butter asparagus. The fish was extremely light, fresh and buttery and paired well with the rich, yet delicious lobster mashed. I felt good knowing that this meal was not only tasty, but it was sustainable seafood as well.
Lastly was dessert, which was Chocolate Strawberry S’mores. It was unlike the regular graham cracker s’more we are all used to, but delightful nonetheless. Chocolate coffee ganache was topped with vanilla roasted strawberries, graham cracker tuille, and bruleed meringue spread across the plate. This sweet, decadent dish was a perfect ending to the delectable meal.
Next time you purchase seafood, look for the MSC Certification for sustainable seafood and do your part to help maintain our oceans and a healthy future.
— Shelby Morrison