My short answer is this: For wild fish, not overfished, not endangered species. For wild fish, minimum bycatch, or minimize damage to the ocean. For farm-raised fish, a minimum environment to where the fish is raised. (this is my simplified version, NOT AN OFFICIAL definition.) Long answer here. "Does sustainable fish taste better?" On attendee asked me during our sushi class. "No. It's not about the taste. It's about how we catch, not overfish and farm-raised in a way that i
(Photo: Rachel W.) Monterey Fish Market in Berkeley is still open during this Shelter in place period, if anyone is looking for fresh "Local" fish. "We still have local fish coming in from Bolinas, Half Moon Bay, and San Francisco. We also have a good supply of wild, domestic shrimp from the Gulf. It feels like the 1980s before all the imported seafood. Just what is local and caught on a daily basis." Monterey Fish Market Retail Store 1582 Hopkins Street, Berkeley Tuesday t
Our fish suppliers have informed us of the start of (long waited) Albacore season. West Coast Albacore from Oregon is rated as "The best choice" for the Seafood Watch guide. In my opinion, it is best when fresh. Since the season is limited, I recommend getting it while you can. Where can you (as a consumer) get this Fresh Albacore? Try Monterey Fish Market in Berkeley. #SustainableFish #Ingredients
No, it's not snakeskin, but it's Local San Francisco King Salmon! - the Season officially started on August 1st and is expected to last until October. They are just beautiful. #SustainableFish #Ingredients #News
As a business partner of the Seafood Watch program at Monterey Bay Aquarium, we frequently visit the museum to see what's taking place.
At "Rocky Shore Touch Pool," we saw many children touching fish and seaweed including some kelp and Purple Sea Urchin - Uni. Lunch at Cafe offers sustainable fish. This is Soup(clam chowder) and Salad combination. #MontereyBayAquarium #SustainableFish
From our monthly, "Sushi Making Class & Saturday Brunch "PRIME." We had Dungeness Crab, Yellowfin Tuna, White Shrimp, King Salmon, and Swordfish for participants to make many types of rolls. #SushiClasses #SustainableFish #SaturdayBrunch #Journey #Season #Love
Paul Johnson is the owner of Monterey Fish Market in Berkeley and San Francisco. Paul was born in Rhode Island, where fish was a big part of the economy. From his humble start, working out of his truck, Monterey Fish has grown to serve sustainable fish to many nationally acclaimed restaurants and chefs including Alice Waters, Michael Minna, Charles Phan, and Judy Rogers. Paul has served as a board member for Monterey Bay Aquarium's Seafood Watch Guide to help create sustainab
Starting from September 1, 2016, when you refer us to your co-worker, friend, family, or anyone, and when they book an event with us, we will give them an annual membership at Monterey Bay Aquarium. Here is how it works.
When referring someone, please make sure to have he/she mention your name including the date of the event you attended.
Once your friend books an event with us, we'll notify you and sign you up for the membership and the Aquarium will send you the membershi
One of the benefits of being a member at Monterey Bay Aquarium is that you are invited to their special events - this one is from the "Finding Dory" members-only screening at Pixar Studio. (we are Aquarium members and business partners of seafood watch.) (Outside of the Main Entrance, Large display of characters from "Luxo Jr.") (Many familiar figures like The Incredibles) (Oscars and Dory Movie Display) So, what's the connection between Monterey Bay Aquarium and Pixar and Fi
Local Salmon season just started and this morning, we received this picture from our fish supplier, Monterey Fish Market of California King Salmon. The top one looks really nice and healthy with a round belly. Also, we picked up live Sea Urchin, a diver caught in Fort Bragg and was fantastic. Available at their retail store in Berkeley. 1528 Hopkins St., Berkeley, CA 510.525.5600 #SustainableFish #Ingredients
A new Japanese Fishmarket is opened in Brooklyn by the owner of Okonomi/Yuji Ramen Japanese restaurant. Their philosophy is simple: To provide fresh local fish to the people of New York. Osakana also offers classes on Japanese knives, fish, and how to fillet fish. OSAKANA, 290 Graham Avenue, Brooklyn, NY 11211 Fumi, Brooklyn 121 3rd street, in Gowanus, Brooklyn, NY 11211 Honor your fish お魚を大切に #Ingredients #SustainableFish #Classes #Togo #WheretoBuyFish #PartyEvent
At the Academy of Sciences Cafe in San Francisco, we found Rainbow Roll ($15) and Seaweed Salad($6). Despite it's been sushi in the cafeteria, we thought it was very good. #Sushi #SustainableFish #Cafe
For a private dinner in San Francisco. Kampachi/Amberjack King Salmon (last of this season) Scallops (amazing!) Abalone Sweet Shrimp Albacore (seared) Tai Red Snapper Sanma/Pike #Sushi #SustainableFish #Photos
Scallops from Hokkaido Japan are favored by many Sushi and Japanese chefs, yet, I urge you to try Scallops from Viking Village, NJ.
They are sweet and packed with Umami Savory - one of the best scallops I've ever tasted. #SustainableFish #Sushi #Ingredients
All good things must come to an end – well, almost, until next year.
It looks like we’re approaching the end of local king salmon season, switching to coho and steelhead from Oregon, some king salmon from Alaska.
Here is an email from our fish supplier, Monterey Fish Market for the sustainable fish market update.
California kings- eight days of fishing left- we have just a few kings in the house but we expect to see a push of fish next week. Yo
We've just received an email from our beloved fish supplier, Monterey Fish Market that this year's Salmon is looking pretty good.
"California King Salmon, one of the world's iconic and sought-after fish is right around the corner.
The 2014 season starts Thurs May 1st; weather permitting springs will be pumping and fish hitting the decks shortly after sunrise.
For the hardworking fishermen who have been riding the roller coaster of regulations and closures, this will be an
Cooking octopus is very difficult. What's so difficult is to make it tender. When you boil octopus, it has a tendency to get chewy and lose its flavor.
When done "properly," octopus is just wonderful - sweet and tender similar to nice abalone.
That was exactly what I got at La Mar and became my instant favorite. Grilled Octopus was the most flavorful and soft octopus I had at any restaurant in the US.
My encounter with Peruvian cuisine and its deep heritage with seafood ha
Hamachi, Yellowtail Maguro, Tuna Unagi, Fresh Water Eel Uni, Sea Urchin You've probably seen the one on the right, nigiri. Did you know they look like what is on the left before they get sliced? #SustainableFish #Fish #Ingredients