How do you pick yours?
There’s so much to think about: what’s trending; what’s the sustainable choice; what’s in season; and what’s local? Here are some of the “fish of the moment” and their sustainability credentials.
Octopus
If you don't think octopus belongs on your menu, think again. Octopus is on restaurant menus everywhere and not without good cause. It’s low cost and versatile. Once considered too exotic, octopus has increasingly gained acceptance. I am commonly seeing it offered as a small plate. Grill it so it has a nice char, yet still tender and meaty, and pair with chorizo, baby potatoes and pickled red onions.
Sourcing & sustainability
You’ll find octopus in the northeastern Atlantic Ocean, eastern Portuguese waters, Gulf of Biscay and the western Mediterranean. It grows fast and quickly reproduces, so the risk of overfishing is low.
MSC (Marine Stewardship Council)-certified when caught in the right season.
Mackerel
You name it, mackerel can take it. You can cook it and mix it in brandade, make a spread or pâté with it, etc. Plus, it’s delicious smoked in a Caesar salad, grilled with a lentil tabbouleh or with a tangy rhubarb relish or pickled in escabeche.
Sourcing & sustainability
The full-flavoured and fatty fish is found in the northeastern Atlantic Ocean. Fishing is selective and with little bycatch.
MSC-certified.
Crab
The sweet, delicate meat is perfect in a gourmet fish rolls, salads, crab cakes or as a soup topping. Smoke it, cook it, steam it. Go spicy with a Cajun or Indian spice. Consumers are very comfortable with crab so you can really get creative without scaring anyone off. Besides, who doesn't love a good crab roll?
Sourcing & sustainability
It’s caught with baskets which means very selective fishing without bycatch and agitation of the soil.
MSC-certified when caught in the right season.
Razor clams
This variety has been popular in countries like Spain and Italy, but long undervalued in North America. Barbecue and serve with salsa verde like the Spanish, toss them in an Italian seafood pasta, prepare them Chinese-style with black bean sauce and scallions, or make an elegant broth with their liquids and serve with the clams and fresh peas.
Sourcing & sustainability
Razor clams are found in the southern North Sea and the American Pacific coast.
MSC-certified.
Sardines
Whether canned or fresh, these little fish add big flavour and personality to dishes. Often overlooked in Mediterranean cooking, they’re a staple in that region’s cuisine. When fried and served with a creamy sriracha dip, they make an amazing appetizer. Or you can enhance pasta dishes by incorporating their unique, salty flavour.
Sourcing & sustainability
In addition to the Mediterranean, sardines are found in the Atlantic, the Pacific, the East Coast of South Africa and beyond.
Barramundi
Barramundi is a type of Asian sea bass that’s also common in Australian waters. Its flavour is similar to halibut and grouper without having an overpowering “fishy” taste. It’s very good at picking up the essence of the ingredients it’s cooked with, making it an ideal protein for you to customize and experiment with.
Sourcing & sustainability
The species is widely distributed in the Indo-West Pacific region from Southeast Asia to Papua New Guinea and Northern Australia.
