Our camiky has transitioned to onmy sustainable fish and shellfish. Except for my birthday tomorrow, when we have as many Maryland hardshell crabs as my daughter and i can eat! (Sorry, but I do it only once a year instead of once a month or every week or so, as we did for so many years.)
It’s encouraging to see more focus being placed by the restaurant community on sustainable seafood. There is a strong focus on this here in San Francisco. I think the more we diners see chefs and restaurant owners focus on this, the more aware of it we become as consumers and the more responsible we are when buying fish/seafood for home consumption.
Our camiky has transitioned to onmy sustainable fish and shellfish. Except for my birthday tomorrow, when we have as many Maryland hardshell crabs as my daughter and i can eat! (Sorry, but I do it only once a year instead of once a month or every week or so, as we did for so many years.)
Happy birthday! I don’t think Maryland crabs are overfished. They ship them down to Louisiana.
It’s encouraging to see more focus being placed by the restaurant community on sustainable seafood. There is a strong focus on this here in San Francisco. I think the more we diners see chefs and restaurant owners focus on this, the more aware of it we become as consumers and the more responsible we are when buying fish/seafood for home consumption.
I think about it all the time, Henry. I avoid farm raised fish and shellfish when possible.