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Seafood Watch
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Make Choices for Healthy Oceans
Make Choices for Healthy Oceans

212 followers
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Last year was the 20 year anniversary of the sustainable seafood movement and was also a busy year for the Seafood Watch program. We are excited to share some of our 2017 highlights including bluefin tuna successes, advancements in combating human rights and taking the stage at the United Nations' Ocean Conference.
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Our May 2017 new and updated ratings are now posted:
amberjack, grouper, scallop and tilapia.
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What canned tuna meets Seafood Watch standards? You asked and for #WorldTunaDay we've delivered.

On our blog, we've listed some of our partners and other reliable ones.
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East coast! We are excited to welcome Chopt Creative Salad Company as a Seafood Watch business partner.

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Seafood Watch business partner Whole Foods Market announces new sourcing policy to make it easier for you to find more ocean-healthy, traceable canned tuna.
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Hey, we get it. Knowing how to choose the most ocean-healthy seafood can be hard. In this article, NPR offers ideas for applying the information to your everyday decision making.
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An update on efforts to stop IUU.

"Illegal and undocumented fishing might not seem like such a terrible crime, but it leads to long-term problems and abuses. As mentioned earlier, these ships are often crewed by slaves and abused workers, whose plight is easily hidden when the ships themselves are off the grid. But pirate fishing also destroys the long-term viability of fishing in the deep sea."
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We’re all trying to include more veggies in our diet and eating more seaweed is a great way to do that. Seaweed is high in protein and antioxidants, as well as calcium, iodine, vitamins and omega-3 fatty acids. It can be a natural source of MSG, which helps add a savory umami to dishes. Versatile seaweed can flavor soups, thicken sauces, be baked into bread or cakes, pickled, or eaten like potato chips.

Our partners at Dig Inn agree. In their restaurants across the Northeast, they serve seasonal, American food, using the best ingredients and most ethical practices, supporting small farms and investing in sustainable best practices to grow more good food. To help you get started with seaweed, the chefs at Dig Inn shared their recipe for this healthy, warming, vegetarian version of the popular bone broth.


For this No-Bone Broth, let your local produce steal the show. Leftovers, peels and scraps – what we like to call, ‘No-Waste Aromatics’ – join with roasted onions and carrots and sea vegetables make up this vegan, nutrient-packed broth. Serve it straight up, over a grain and vegetable combo, or with protein.

Stockpile the trim and peels from your favorite vegetables in your freezer until you have about a pound in total. Apple core? Great for sweetness. Withered celery? No one will ever know. The only thing we insist on using fresh is the 2 smashed cloves of garlic—but no need to peel those either.

Finally, umami-packed dried seaweed, mushrooms, and a touch of star anise are added to round out the flavor and provide essential nutrients in the process.


Ingredients
• 1 pound Spanish onion, chopped
• ½ pound carrot, chopped
• 2 tablespoons olive oil
• Stems from one bunch kale
• Cores (and skin) from 2 apples
• ¼ pound stems and brown gills from mushrooms
• 1 pound mixed root vegetable peels and scraps, washed
• Tops and tails from 1 celery head
• 2 cloves skin-on garlic, smashed
• 1 star anise
• 1 6-inch piece of konbu
• 1 ounce shitake mushrooms, dried
• 6 black peppercorns
• 2 quarts water
• Sea salt to taste

Method
1. Preheat the oven to 500 degrees.
2. Toss the chopped carrots and onions in 2 tablespoons of olive oil and place on a single-layer sheet tray. Place in the hot oven to roast until charred and caramelized. This should take about 15 minutes.
3. Place in a pot with remaining ingredients.
4. Cover with water and bring to a gentle boil.
5. Reduce heat to simmer and slowly cook for about an hour.
6. After an hour, add salt to taste and strain thoroughly.
7. Serve on top of your favorite grain or vegetable—or straight up as a warming broth.

Farmed seaweed is a Seafood Watch "Best Choice". Learn more about our sustainable seafood recommendations at seafoodwatch.org or download the free app.
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Three of our partner chefs head to the Hilton Head Island Seafood Festival in South Carolina this week to help spread the word about sustainable seafood. In coordination with See Monterey, Chefs Nico Romo, Matt Beaudin and William S. Dissen cook dinner on February 23 and also appear at special demos featuring lionfish, tequila clams and catfish. Our own staff member Sheila Bowman will be there, too, talking about our program. Have a blast, guys (and Sheila). More info: http://mbayaq.co/2lhbAIM
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San, a marine science student at Sittwe University, helps black tiger shrimp farmers complete a data collection survey as part of our work in Myanmar. Shrimp is one of the most popular seafood commodities in the U.S. and the vast majority is farmed and imported from Southeast Asia. These surveys help us understand what information the farmers are already collecting and the obstacles in the way to improving their aquaculture practices.
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