Video #2: Sustainable Seafood in San Diego

Share |

In the second installment of our three-part video series exploring local, organic, and sustainable food in San Diego, we pay a visit to fishmonger and local personality Tommy Gomes at Catalina Offshore Products. Click here to watch the video.

Missed the first video? Click here to watch that.

As you’ll see in the latest video, Tommy Gomes loves to crack jokes, but he’s dead serious when it comes to sustainable seafood—that is, “the harvesting of healthy stocks with minimal bycatch* and no damage to the natural habitat.”

*Bycatch: marine creatures that are unintentionally caught in the nets while fishing for another species

So what should you look for when buying fish?

1. Try to buy only local fish. It’s freshest and leaves a minimal carbon footprint.
Look for low-impact fishing methods like “hook and line” and “pole caught.”
3. Avoid endangered fish
like Mediterranean bluefin tuna or farmed fish like Atlantic salmon. Look up details on specific fish by clicking here.
Eat smaller fish, which have lower levels of toxins (like mercury), and their stocks replenish more quickly. Some great choices: squid, oysters, mackerel, sardines.
5. Look for the Marine Stewardship label. The Marine Stewardship Council certifies that your seafood was caught or raised in a sustainable and environmentally-friendly manner.
6. Look for seafood frozen at sea. This means it does not need to be delivered by air and minimizes the carbon footprint.
7. Be careful about canned seafood. Cans are often lined with a toxic BPA plastic coating. Look for “BPA free” on the label.
8. Buy from trusted sources
. And on that note… introducing Mr. Tommy Gomes!

Next week: The final video in the series: An interview with Quinn Wilson of Suzie’s Farm. Find out why it’s so important to go organic!

Jan. 11 2012 |
let there be bite twitter let there be bite facebook let there be bite youtube