Saturday, November 28, 2015

Seafood Stewards

In planning weekly menus, I opt to choose fish as the protein source for one or two entrees per week.  I know seafood is a healthy choice for consumers, but is it a healthy choice for the species and the environment?  

Sustainable agriculture is healthy for consumers and species with no harm to the environment.  It supports the rural communities and is humane for the workers.

Guidelines for choosing sustainable seafood:

  • Look for the MSC label.  Seafood with the Marine Stewardship Council label comes from fisheries independently certified to standards and are well managed.


  • Some trusted retailers now partner with sustainable fisheries.  Look for information in the store and on the web sites.  Talk to the worker at the seafood counter.

  • Buy American when possible.  Look for information on the package and at the counter.

  • Eat an array of different species.  The salmon and scallops we crave is depleting quicker than flounder and haddock.  

  • Smaller fish are more plentiful and have less mercury.

  • Eat smaller portions of seafood, filling the plate with more vegetables and some grains.

My meal tonight features haddock fillets purchased frozen with the MSC label.  There were 5 fillets in the 1 pound package.  It's topped with a tomato-olive-parsley salsa and served over a brown rice and mushroom pilaf and sauteed zucchini.  The fillet was sprinkled with Herbs de Provence and baked in the toaster oven at 350 F. for 15 minutes.

Brown Rice and Mushroom Pilaf

Serves 3

Saute celery, carrots and onion in olive oil for 3 minutes.
1 teaspoon olive oil
1/4 cup celery, diced
3 tablespoon carrots, peeled and diced
2 tablespoon onion, diced

Add garlic and mushrooms.
1 garlic clove, minced
1 cup baby portobello, diced

In a separate pan, cook rice in water for 5 minutes.  Stir in sauteed vegetables.
1/2 cup instant brown rice
1/2 cup water






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