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Harvesting Ethically
Cuisine & Wine Asia
|November/December 2017
From subarctic Alaska and the Pacific coast, to the Gulf of Mexico and the Atlantic coast, the United States has a coastline of 150,000 kilometers where fish and shellfish live.
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On the Western states, you can find Alaskan king crab, sturgeon caviar, rockfish, and oysters; seafood typical of the south include croaker, king and Spanish mackerel, stone crabs, crawfish, and clams. In the Northeast, renowned Boston lobster and Atlantic sea scallops are joined by lesser-known seafood such as monkfish, dogfish, skate, and butterfish. “We are careful about keeping our waters clean and harvesting seafood responsibly,” says Coleen Coyne of Food Export USA-Northeast. “Our fisheries are responsibly managed and we use science-based conservation methods to regulate our fisheries, to make sure they’re sustainable.” For example, dogfish, which is a small shark, has become overpopulated in their waters, endangering other species of fish. To curtail the ecological damage, mindsets need to be changed. “We hope
Dit verhaal komt uit de November/December 2017-editie van Cuisine & Wine Asia.
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