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

Seafood Watch's posts

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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.

• 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

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 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:


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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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Happy Valentine's Day, sustainable seafood lovers! Pucker up with your best fish face and show some love.
#thisiswhyimsingle #fishfacechallenge

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The James Beard Foundation showcases eight ocean-friendly recipes.

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Students in our hometown are helping +Surfrider Foundation Monterey Chapter launch on ocean-friendly restaurant program. They recently visited the Monterey Bay Aquarium to learn about seafood and sustainability - and also certify its restaurant - as they begin their effort. Way to go, guys!

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New and updated recommendations are posted. February brings new ratings for wild-caught Blacktail snapper, Bluestriped snapper, Lane snapper, Rainbow trout (Steelhead) and updated listings for farmed Tilapia and Rainbow trout.

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In honor of #SeaweedDay, here are some pictures from a seaweed farm we visited at the Universidad Autónoma de Baja California in Ensenada, Mexico. Some of our staff gave a presentation to the school of marine sciences and they gave us a tour of their various aquaculture facilities. The school is doing some really interesting work and research on seaweed to farm it at a larger scale. They break it down into a fine powder to add as a supplemental ingredient into other foods like pasta, pesto sauces and jams.
4 Photos - View album

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The fish are back but the work isn't done for the West Coast groundfish fishery.

"Once a major source of local fish in California, the coastal city of Monterey is now filled with restaurants serving farmed salmon and imported Asian shrimp. But a conservation group there wants to change that fact. Borrowing a marketing and distribution idea from its land-based counterparts, the Monterey Bay Fisheries Trust is planning to launch a “fish hub,” designed to market and sell products from a variety of local producers in one central location."

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It’s #SeaweedDay in Japan. Let’s celebrate, too. Fresh or dried, this Seafood Watch Best Choice recommendation is a great way to add veggies to your diet.

Need help getting started? Try our restaurant partner Dig Inn's veggie-based No-Bone Broth recipe.

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