Something’s Fishy
It’s a tough time to be a seafood lover. On a recent trip to Washington D.C., I ate at Hook restaurant in Georgetown. What makes Hook different from other seafooders like our own Estia or Philadelphia Fish & Co. is that Hook serves sustainable seafood only. If it’s overfished or harmful to the environment, you won’t find it on the menu.
That’s a tall order when you consider how many of the dining public’s favorite fish are in the danger zone. Beloved choices including grouper, Chilean sea bass, toro tuna, and farmed salmon (which is to say most salmon) are no longer options if you want to eat ethically. The good news is you don’t need a restaurant to make your choices for you. Visit blueocean.org for a pocket seafood-buying guide. You can print it up and put it in your wallet to make decisions when eating out. It’s a powerful way to let all restaurants know that we want to protect the ocean’s delicate ecosystems. And fortunately it isn’t all bad news: black cod (currently on the menu at Buddakan) and Alaskan wild salmon (currently on the menu at White Dog Cafe) are both tasty options on the OK-to-eat list.