Thursday, May 17, 2012

Eating Local with a Yellow List Guest

Last night we had a fabulous dinner inspired by our CSA share recipe suggestions this week. We bought some tuna and committed to Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish, Rosemary and Garlic Roasted Potatoes, and a side of lettuce greens and strawberries. The weather was perfect for grilling and dining on the deck. The results were delicious.
While celebrating the successful employ of our CSA share, I cannot help to be a bit disappointed in myself. The recipe called for 4 - 8 oz tuna steaks, so that's what I ran out and bought. Here's where I failed in sustainability. I did not consult the seafood watch list. Today after enjoying my leftovers, I finally faced the music and looked at the watch list. There it was.
Yellowfin tuna =

  • Green, if caught via troll or pole from the U.S. Atlantic,
  • Yellow, if caught via longline from the U.S. Atlantic, and 
  • Red, if caught elsewhere.
Since I live four hours inland from the Atlantic, my hopes are that it did come from the Atlantic. The fish was labeled "wild". With my limited knowledge of fishing and fish labeling, I don't know if this means caught via troll, pole, longline, or purse seining. Either way, I think I hit a green or yellow fish. With further exploration of the Monterrey Bay Aquarium site, I found this gem, "A notable exception is longline-caught yellowfin from the U.S. Atlantic or Hawaii, where strict bycatch regulations result in a "Good Alternative" ranking." 

Indigestion is resolved. I made a call to the headquarters of the grocery store where I purchased the tuna and know the questions to ask the staff next time. The Seafood Watch pocket guide is handy for future shopping. I'll look at the list next time and keep working to find a trusted seafood supplier.

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