Seafood takeaways
Sure, seafood’s a menu must-
have, but before diving in,
learn proper seafood handling
tips and do your homework,
studying up on where seafood
is from and how it is farmed
and packaged. “As chefs, we
are asked every day about
our seafood products—where
is it from, was it line-caught,
gill-netted or harpooned,”
says Buerhaus. “Customers
are more informed, and
they want you to share that
information with them freely
and knowledgably. If you don’t
know, they are going to lose
confidence in you, and that will
affect your bottom line.”
eyes and red gills. Indicators of
poor-quality fish include a fishy,
stale or iodine odor, mushy
flesh, dry skin, discoloration,
belly burn or dark gills.
Know your vendor—and fish
It’s critical to know that your
fishmonger is reputable and that
you receive the types of fish you
ordered. “If you don’t get what
you asked for or expect, find
another vendor. Like any vendor,
developing a relationship will
benefit you in the long run—in
terms of quality, service and
price,” says Buerhaus.
cannot be disguised, so start
with the best you can get. “Treat
seafood and all other ingredients
with respect—don’t bend or
throw fish around, as that
will break the flesh. Consider
using products from healthy
wild stocks or responsible
aquaculture operations so we
can all enjoy fish in the future,”
says Anderson.
“Treat seafood and all other
ingredients with respect..."
information on the poaching
practices in Chile,” says Gerl.
Educate servers, too, because
they are responsible for selling
the seafood—and relaying
the restaurant’s philosophy to
diners. Further, servers and
chefs need to recognize the
severity of seafood allergies.
“Even a teaspoon of fish sauce or
seafood stock, which may seem
miniscule, can lead to a severe
allergic reaction,” says Ainsworth.
Chefs must also understand
where seafood is from and
how it is farmed and packaged.
Environmentally, there are
many reasons to be concerned
about the source of the product
used, because overfishing
has led to the collapse of fish
populations around the world.
Remember, there are other fish
in the sea or at the fish farm.
“For every species listed ‘Avoid’
by Seafood Watch [see sidebar
for more information], there
are alternatives. Chilean sea
bass can be replaced by black
cod, imported shrimp can be
replaced by shrimp raised in
the U.S., farmed salmon can
be replaced by wild Alaskan
salmon or farm-raised arctic
char,” says Anderson.
However, poor-quality seafood
Melanie Wolkoff Wachsman
is a freelance writer based
in Louisville, Ky., and a
former editor of Chef and Chef
Educator Today.
Handling tips
Seafood is extremely
perishable. It should arrive
packed in crushed or flaked ice,
depending on its form. It should
be stored in the coldest part of
refrigerator, rotated often and
be in an area with drainage,
because melting will occur.
“The U.S. has strict laws
protecting fish. Other countries
may not. Chefs are the liaison
between the fish and the
consumer. It’s up to us to
understand what fish are being
overfished. If we stop selling it,
they will stop catching it,” says
The Market’s Gruber.
Seafood Resources
When it arrives, chefs need to
evaluate its quality by making
sure it has firmness, bright
bloodlines, fresh aroma, clear
Stay true to your beliefs
Don’t compromise your
philosophy on using seafood.
“If someone calls for a private
party, and they want Chilean
sea bass, I will let them know
that we’re happy to prepare
line-caught halibut, instead.
I will gladly send them
• Green Chefs, Blue Ocean is an interactive online sustainable-seafood training program and resource center for chefs and
students provided by Blue Ocean Institute/Chefs Collaborative.
www.oceanfriendlychefs.org
• Monterey Bay Aquarium’s Seafood Watch Program helps
consumers and businesses make choices for healthy oceans
by recommending what seafood items are designated
"best choices," "good alternatives" and "avoid.”
www.montereybayaquarium.org/cr/seafoodwatch.aspx
• Pure Salmon Campaign is a global project with partners in
Australia, Canada, Chile, Europe and the U.S., all working to
improve the way salmon is produced.
www.puresalmon.org
• Seafood Choices Alliance is an international program that
provides leadership and creates opportunities for change across
the seafood industry and ocean conservation community.
www.seafoodchoices.com
