Can We Bring Bluefin Tuna Back From The Brink?

Bluefin tuna are one of the most prized catches in the world’s oceans, with some markets, especially in Asia, selling them for as much as $20,000 a fish.  For sushi lovers, the bluefin is the equivalent of a purebred Angus filet mignon, and it’s a mainstay of thousands of restaurants, including the internationally recognized chain Nobu. ...

7 Sustainability Tips For Your Restaurant

More and more restaurants are exploring ways to make their operations “sustainable.”  Yes, it’s a buzzword, and yes, it’s a trend most commonly associated with San Francisco restaurants and other yuppie hideouts.  That doesn’t mean most of the restaurants out there can’t utilize sustainability in their operations.  Trends show that consumers are increasingly educated about the benefits of...

Sardines: Sustainable AND Delectable??

Sardines don’t exactly evoke thoughts of fine seafood to most Americans.  Instead, many think of tin cans packed with greasy, mushy fish and some kind of sauce.  Growing up, I only ate sardines on camping trips, and then only reluctantly.  I doubt anyone would look at sardines on the menu and think “That looks good!” But in fact fresh sardines can be delectable.  Long a favorite fish on Mediterranean menus, sardines can...

Darden Group Driving Sustainable Seafood Practices

The Darden Group, which operates both Red Lobster and Olive Garden national chain restaurants, is understandably also the largest purchaser of seafood in the...

Green Restaurant Tips: Serve Sustainable Seafood

Seafood is a wonderful delicacy that helps form the backbone of thousands of restaurants. Seafood is healthy and great tasting, and customers love treating themselves to seafood when they go out to eat. Unfortunately, overfishing has increased exponentially in the last 25 years, resulting in the collapse of a full third of the world’s fisheries. Many more are in ...

Who Wants Some Iridescent Shark?

That thing doesn't fit in my aquarium! Sustainable seafood has become an increasingly important issue for restaurateurs as the green restaurant movement gains ground.  This is coupled with increasing evidence that the world’s wild caught seafood supply is in serious decline. The result has been a renewed search for...