WBEZ | salmon http://www.wbez.org/tags/salmon Latest from WBEZ Chicago Public Radio en So long, and thanks for all the fish http://www.wbez.org/blogs/louisa-chu/2013-03/so-long-and-thanks-all-fish-106180 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8574520000/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/calumetfisheriessalmon.jpg" style="height: 412px; width: 620px;" title="Smoked salmon at Calumet Fisheries in Chicago (WBEZ/Louisa Chu)" /></a></p><p><u><a href="http://aldi.us/us/html/service/11453_ENU_HTML.htm">Batavia-based ALDI</a></u>, Trader Joe&#39;s, and Whole Foods have pledged not to sell so-called Frankenfish in response to a campaign by 30 consumer and environmental groups, including <a href="http://www.foe.org/gefreeseafood"><u>Friends of the Earth</u></a>.</p><p>Remember when I said <u><a href="http://www.wbez.org/blogs/louisa-chu/2013-01/rip-food-trucks-top-5-trends-2013-plus-one-wish-104644">Frankenfish is the new pink slime</a></u>?</p><p>As a reminder, &quot;<a href="http://www.aquabounty.com/products/products-295.aspx"><u>AquAdvantage&reg; Salmon (AAS)</u></a> [unfortunately acronymed IMHO] include a gene from the Chinook salmon, which provides the fish with the potential to grow to market size in half the time of conventional salmon.&quot; The <a href="http://www.regulations.gov/#!documentDetail;D=FDA-2011-N-0899-0003"><u>FDA says it&#39;s safe</u></a>, but critcs fear a <em>Jurassic Park</em>-esque scenario if the genetically engineered farmed salmon ever escape into the wild. [BTW did you know&nbsp;<u><a href="http://www.jurassicpark.com/"><em>Jurassic Park 3D</em></a></u>&nbsp;hits theaters April 5?]</p><p>At issue are not only the fish, but that they would not require labelling as genetically engineered.</p><p>AquaBounty Technologies, the biotechnology company developing AAS, is also working on genetically engineered&nbsp;trout and tilapia. You may remember in the recent <a href="http://www.wbez.org/sections/food/chicago-seafood-shoppers-duped-mislabeled-fish-105671"><u>fish fraud reports</u></a> that tilapia is the most common substitute for snapper.</p><p>If you&#39;d like to let the FDA know what you think, you&#39;re in luck: the comment period has been extended until April 26. <u><a href="http://www.regulations.gov/#!docketDetail;D=FDA-2011-N-0899">Click here to &quot;Comment Now!&quot;</a></u>&nbsp;You might be asking yourself, &quot;<u><a href="http://www.regulations.gov/#!faqs">Do my comments make a difference?</a></u>&quot; Why, that happens to be an FAQ. The answer: &quot;Yes.&quot;</p><p><em><a href="https://twitter.com/louisachu"><u>Follow Louisa Chu on Twitter.</u></a></em></p></p> Wed, 20 Mar 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-03/so-long-and-thanks-all-fish-106180 Video: Chef Ryan Poli talks Tavernita, seagans and cutting up 500 pounds of salmon; plus The Lobster Zone http://www.wbez.org/blog/mark-bazer/2011-09-14/video-chef-ryan-poli-talks-tavernita-seagans-and-cutting-500-pounds-salmo <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-September/2011-09-15/french laundry.jpg" alt="" /><p><p>Six months ago, chef Ryan Poli announced he was leaving Perennial to open, along with the people who brought Mercadito to Chicago, a new restaurant called <a href="http://www.tavernita.com/">Tavernita</a>.</p><p>The soon-to-open restaurant (it's now doing the time-honored Chicago tradition of waiting for permits) will, says Poli, feature a Spanish-inspired menu (with Latin influences), small plates and an overall vibe aimed at "engaging people at the table with one another."</p><p>On his way to becoming an "A-List" chef in Chicago, Poli cut his teeth doing everything from hacking up 500 pounds of salmon to working at the famous French Laundry in Napa Valley.</p><p>Here, he talks about his career, how chefs are inspired and why his girlfriend's "seagan" diet drives him a little crazy.</p><p style="text-align: center;"><iframe allowfullscreen="" src="http://www.youtube.com/embed/nbcnEQe7SGc" frameborder="0" height="345" width="560"></iframe></p><h3 style="color: red;">&nbsp;</h3><h3 style="color: red;">IN OTHER NEWS . . .</h3><p>Was up at <a href="http://www.bratstop.com/">The Brat Stop&nbsp;</a>in Kenosha on Monday. It's one of those places where the sign promoting CHEESE is bigger than the sign with the actual store/restaurant name. They have your standard brats, Polish and . . . cheese soup. But, then, they also serve lobster. It's only $2 — if you catch 'em yourself. Beats a stuffed animal.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-September/2011-09-14/lobster.JPG" style="width: 500px; height: 669px;" title=""></p><p>&nbsp;</p></p> Wed, 14 Sep 2011 14:20:00 -0500 http://www.wbez.org/blog/mark-bazer/2011-09-14/video-chef-ryan-poli-talks-tavernita-seagans-and-cutting-500-pounds-salmo Au revoir farm-raised salmon, bon jour sardines http://www.wbez.org/blog/steve-dolinsky/au-revoir-farm-raised-salmon-bon-jour-sardines <p><div style="margin-right: 15px; float: left; text-align: center;"><img height="284" width="380" class="size-full wp-image-13546" src="/sites/default/files/archives/blogs//IMG_2862.jpg" alt="Coquille St. Jacques from a public market" /><p><em>Coquille St. Jacques from a public market (photo by Steve Dolinsky)</em></p></div><p><strong>PARIS, FRANCE</strong> </p><p>One of the things you'll notice on local menus lately -- along with the words &quot;local&quot; and &quot;organic&quot; - is &quot;sustainable.&quot; It can be used to reference produce, but also seafood. Just a few weeks ago, I noticed the menu at Prasino, in La Grange, makes special mention of their &quot;sustainably raised&quot; seafood. What the hell does that mean? </p><p>I'm in Paris to find out. More precisely, I'm attending the annual <a href="http://www.seafoodchoices.com/seafoodsummit.php/" target="_blank">Seafood Summit</a> here, a three-day seafood geek-fest that brings together the world's leading authorities from the seafood industry and the conservation community, and then attempts to bridge the gap between the latest science and the reality of the marketplace. It's a Trekkie convention for seafood junkies. The kind of place wigged-out fans would beg <a href="http://topics.nytimes.com/topics/reference/timestopics/people/p/david_pasternack/index.html" target="_blank">David Pasternack</a> for an autograph. </p><p><!--break-->One of the hottest topics here has been about Target, which&sbquo;&nbsp;<a href="http://articles.latimes.com/2010/jan/27/business/la-fi-salmon27-2010jan27" target="_blank">announced last week</a> it was&sbquo;&nbsp;discontinuing the&sbquo;&nbsp;sale of farm-raised salmon at all of its stores, citing environmental concerns. According to the World Wildlife Fund's Jill Schwartz, &quot;stay away from salmon that's been farmed in Chile. They are less environmentally-friendly than say, Norway.&quot; The problems have stemmed from what the industry calls &quot;net pen farming,&quot; whereby a giant net sits in open ocean water, just off of the coast. &sbquo;&nbsp;The feed that gets tossed into the pens - stocked with salmon or tilapia - often contains chemicals (traditionally, it's fish feed or fish oil). The waste from the animals is then concentrated on the ocean floor, affecting plant life, not to mention other wild species swimming around the nets. </p><p>&quot;There's no question that salmon is the poster boy for an industry that's having some issues now,&quot; said Peter Bridson, the Aquaculture Research Manager at the Monterey Bay Aquarium. The Food and Agriculture Organization at the U.N. now says half of the seafood we eat comes from farms, so there's a lot of talk here about sustainability as well as third-party certification. The WWF's Schwartz says her organization is leading a discussion of some 2,000 industry experts - many of whom are here in Paris - and hopes to have an industry-approved seal for farm-raised fish that meets certain sustainable criteria, called the Aquaculture Stewardship Council, or ASC, by mid-2011. That seal would parallel the existing Marine Stewardship Council (MSC) seal that currently exists to certify wild-caught fish.</p><p style="text-align: center;"><img height="576" width="432" class="size-full wp-image-13547" src="/sites/default/files/archives/blogs//IMG_2861.jpg" alt="fish market in Paris" /><br /><em>fish market in Paris (photo by Steve Dolinsky)</em></p><p style="text-align: left;">As I've been gathering, &quot;sustainability&quot; has several meanings, and, like our sometimes haphazard definition of what is truly &quot;organic,&quot; the term can mean different things if you ask a social anthropologist who researches small-scale fisheries in Spain, versus a research director from Norway. </p><p>&quot;The North Sea is somewhat in trouble, and the stock is decreasing,&quot; said Dr. Reidar Toresen, the Research Director at the Institute of Marine Research in Bergen, Norway. &quot;In the 1960s, nylon nets contributed to the collapse of the herring population. It was almost wiped out. But the fisherman learned a lesson. They started doing proper assessments; managers learned to establish criteria to help bring the population back.&quot; </p><p>Today, those Norwegian fishermen are running a sustainable fishery -- harvesting cod, haddock and Norwegian Spring-spawning herring -- by implementing a number of controls:</p><ul> <li>they have a harvest control rule</li> <li>there is an analytical assessment in place</li> <li>there is a minimum size to the fish they catch</li> <li>they manage the mortality rate of the fish they catch</li> </ul><p>Toreson says there are three primary ways governments can work toward sustainable fisheries (like the one in the Northeast Atlantic):</p><ul> <li>have a knowledge of the ecosystem and its resources</li> <li>put a management system in place, including enforcement and control</li> <li>be sure politicians have the ability and the will to manage the fisheries</li> </ul><p>Sustainability isn't just about managing the catch. It's also about providing a safe environment for well-trained employees, limiting energy usage and reducing emissions, as well as being equipped to be able to track the fish from the water to the plate. </p><p style="text-align: center;"><img height="576" width="432" class="size-full wp-image-13548" src="/sites/default/files/archives/blogs//IMG_2860.jpg" alt="sardines = good to eat" /> <br /><em>sardines = good to eat (photo by Steve Dolinsky)</em></p><p>One of the most obvious questions is how do you know what's o.k. to eat? A couple of years ago, we heard that Chilean Sea Bass (aka Patagonian Toothfish) was off limits, thanks to a &quot;take a pass on sea bass&quot; campaign. More recently, bluefin tuna has been on the Do Not Eat list. High demand by sushi fans have severely-depleted the supply. Greenpeace's Paul Johnston says there are a couple of reliable sources, if you're really interested in ordering fish from sustainable sources that are <em>not</em> on any watch lists, there are a few organizations that now routinely research and update their recommendations, based on reports of fisheries around the globe: </p><p><a href="http://www.montereybayaquarium.org/cr/seafoodwatch.aspx" target="_blank">The Monterey Bay Aquarium</a> </p><p><a href="http://www.msc.org/cook-eat-enjoy/fish-to-eat" target="_blank">The Marine Stewardship Council</a> </p><p><a href="http://www.greenpeace.org/usa/news/get-tested-for-mercury-contami/fish-consumption-advisories" target="_blank">Greenpeace</a> </p><p>On Thursday, my weekly podcast will talk about the issue of sustainability, especially as it applies to Chicago restaurants and markets. There are a couple of representatives here from the Shedd Aquarium, so I'm hoping to track them down to get their take on it.</p></p> Mon, 01 Feb 2010 06:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/au-revoir-farm-raised-salmon-bon-jour-sardines