Growing up in Michigan, I always looked forward to eating fish. Surrounded by freshwater, my childhood was filled with catching bluegill in ponds and perch in lakes. I remember spending time with my family, watching my uncle dredge the perch in batter and dip it in the fryer. To this day, it is still one of my most vivid food memories and favorite meals. Having a relationship with the water where the fish came from, and knowing how it was caught, instilled a deep appreciation for the fish’s life and the sustenance it provided me.

However, once I got older and more interested in food, I ventured into trying fish I had not caught myself. Many of them were not local to Michigan, let alone the United States, and I had no real understanding of their origin. This seafood was so commonplace in restaurants and markets, yet I never thought twice about where it came from until I started to study marine ecology and fisheries in college.

My academic career in marine conservation, coupled with my passion for the culinary world, continues to push me into learning more about where my fish comes from, how it was caught, and how to prepare it in a delicious and respectful manner. This article explores the sustainability of fisheries, as well as a recipe that showcases my journey on crafting a meal that utilizes sustainable seafood.

“Sustainable seafood” – what is it?

Approximately 3 billion people currently rely on seafood as their main source of protein, and as Earth’s population continues to grow, this number will only increase. As many folks worldwide are making an effort to consume seafood in a sustainable fashion, it is important to understand what “sustainable seafood” can mean. Sustainable seafood is seafood that is harvested in an environmentally conscious manner and encompasses both well managed aquaculture operations and responsible fisheries.

Over 50% of the world’s seafood consumption comes from aquaculture, making it a practical solution to feed a growing planet. While it can be an efficient way to produce protein, and can even have environmental co-benefits, it may also contribute to environmental degradation depending on the methods and species grown. For example, mussel aquaculture results not only in tasty shellfish, but additionally provides environmental services such as carbon sequestration and water filtration. However, the production of other species through aquaculture, such as shrimp, can result in mangrove deforestation and polluted runoff into nearby waterways.

While it is dependent on the species consumed, some of the benefits of aquaculture-produced seafood include meeting the growing demand of seafood consumption, increasing job opportunities, lowering fish prices all while protecting marine habitats and wildlife while minimizing bycatch.  However, depending on the aquaculture operation, some negative consequences include genetic modification of animals, the use of antibiotics impacting wild ecosystems and fish, as well as the detrimental environmental impacts associated with certain aquaculture practices.

Despite aquaculture operations producing the majority of the world’s seafood, wild caught fisheries are equally as important in feeding a growing global population. Through long term monitoring, ecosystem assessments, and sustainable management practices, many wild caught fisheries are thriving such as Alaskan salmon. By contrast, other fisheries (such as Atlantic cod) have had histories of collapse without much recovery, illustrating the potential pitfalls of wild caught seafood.

Similarly to aquaculture, wild-caught seafood also has its own range of consequences, good and bad. Wild-caught fish is often more nutrient dense, having higher amounts of vitamins with no added antibiotics or supplements. However, wild-caught seafood can also contribute to environmental harm through bycatch, habitat degradation (dependent on fishing gear), as well as the possibility of reducing populations beyond their maximum sustainable yield.

Utilizing Sustainable Seafood

Having worked as a marine science educator at a marine mammal hospital, I always recommended the Monterey Bay Aquarium’s Seafood Watch Guide as a helpful source to inform consumers how to purchase fish and shellfish in a conscious fashion. This guide takes into account the species, location, and gear that was used and rates it as either a “Best Choice,” “Good Alternative” or “Avoid.” When I go to purchase seafood at the store, I always strive to get the “Best Choice” options, or a “Good Alternative.” Some grocers and restaurants even use the Seafood Watch Guide to source their seafood, only selling options that fall into the best or good alternative categories.

In an effort to explore sustainable seafood, I wanted to combine my love of cooking with my passion for marine conservation. I decided to create a recipe that not only used sustainable seafood, but ideally something local as well. Consuming local seafood assists in reducing greenhouse gas emissions, supports local economies, and allows you to try fish that may be more unique! For that reason, I went to a community grocer that sources their products from the Pacific Northwest region and utilized the Seafood Watch Guide for the West Coast, both of which led me towards a couple filets of Pacific rockfish.

Rockfish is a whitefish that is quite flaky and mild in flavor, so it absorbs the seasonings that are imparted to the fish. I often like to cook from recipes, but decided to create this recipe based on what I was inspired by in the store. Having seen lots of beautiful and fresh seasonal citrus, I went towards a balance between acidic and herbaceous flavors.  Additionally, I decided to add breadcrumbs on top of the cooked filet to add some texture to the dish. As someone that often uses recipes, it was a joy to explore the store without a plan in mind and find ingredients that would create a cohesive dish. It pushed me out of my comfort zone with cooking and allowed for more creativity as well as trying a fish that I have never made before.

If you are interested in venturing into the world of sustainable seafood, try cooking fish you have never tried, using the Seafood Watch Guide to assist with sustainable purchasing, and be creative with it! Using recipes can be helpful for suggestions on how to prepare the fish or know what to pair with it. Consuming sustainably sourced fish and shellfish can teach so much about the oceans as well as allows us to explore creativity through cooking. It is one way that we can feel connected to these marine ecosystems and ensure their health as many organisms, including humans, rely on them.

Garlic & Herb Encrusted Pacific Rockfish Recipe:

Yields 2 large servings

Ingredients:

2 rockfish filets

1 lemon

Salt (to taste)

Pepper (to taste)

3 tbsp breadcrumbs

¼ tsp thyme

½ tsp chives

Butter

Olive oil

3 cloves garlic

Instructions:

1. 30 minutes prior to cooking, take your fish out of the refrigerator, pat dry, and lightly season with salt and pepper.
2. Mince garlic, chives, and thyme. Mix chives and thyme with breadcrumbs until combined (keeping garlic separated).
3. Heat a pan on the stove over medium-high heat, and melt butter and olive oil. Put the garlic in the pan first (it takes a bit longer to cook than the breadcrumbs). Once you see the garlic starting to soften, put in the herbed breadcrumb mix and stir until the breadcrumbs become golden brown. Take the breadcrumbs off of the heat and let cool.
4. Bring a skillet up to medium high heat, add olive or vegetable oil, and place your filets in the skillet. Depending on the thickness of your fish, it should only take 2-3 minutes on each side before your fish is cooked through but still flaky and moist. Plate the filets with your sides and garnish with lemon and breadcrumbs.
5. (Optional) I plated the rockfish on a bed of mashed potatoes and sautéed rainbow chard, but this fish would also pair well with a broth, salad, other sautéed veggies or rice! The flavors of the fish are quite flexible so choose your favorite side dishes.

   

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   Contact Currents’ Editor-in-Chief for access to:

   Suplicy. (2020). A review of the multiple benefits of mussel farming. Reviews in Aquaculture, 12(1), 204–223. https://doi.org/10.1111/raq.12313