Wednesday, April 06, 2016

EVENT | Marine Stewardship Council: Learning where our seafood comes from

For the past little while, the talk of the town has been all about going organic. It's been really interesting to learn about regulations and its impacts. We do have to admit that it's a little daunting to know the non-organic tomatoes we've been buying are not actually supposed to be the size of a watermelon. Another industry that we recently learned about was the seafood market and the Marine Stewardship Council (MSC) and what we can do as consumers to ensure that we're buying sustainable seafood. 

We were fortunate enough to attend an event hosted by MSC, Beast and other prominent Toronto Chefs to learn about seafood sustainability. The MSC is an international non-profit organisation that addresses the problem of unsustainable seafood to ensure seafood for the future. 

How do they do this? They have extremely strict regulations on what can carry the blue MSC label which ensures that a product is traceable and sustainable.  What better way to learn about seafood sustainability then to eat a four course meal prepared by amazing chefs with sustainable seafood? 

Amuse Bouche
Snow Crab Louie 

Scott Vivian - Beast
Gulf of St. Lawrence snow crab, devilled egg, semi-cured tomato, pickled vegetable

First Course
Raspberry Passion Fruit Ceviche

Elia Herrera - Los Colibris
Atlantic Halibut, raspberry, passion fruit, serrano, scallions, cilantro, lime

Second Course
Smoked Seafood Chowder

Bertrand Alepee - The Tempered Room
Nova Scotia haddock, Nova Scotia sea scallops, Quebec Northern Shrimp, yukon gold potato, cream, garlic & herbs

Third Course
Smoked Perch Escabeche

Colin Moise- Beast
Ontario Lake Erie yellow perch, endive, radicchio, crisp board belly, sheep's milk feta

Fourth Course
Puchero Sakanamushi

Antonio Park - Park | Lavanderia
Icelandic Cod, Puchero Argentinean Stew (chorizo, corn, pickled vegetable, carrots, tomatoes, pork & beef broth)

Four courses was a lot but you know we always have room in our stomachs for desserts. These profiteroles were the perfect finish to an amazing sustainable seafood experience.

Look out for the MSC blue label when you're doing your groceries to make sure you're buying sustainable seafood! I recently noticed the label in Superstore but they are available in Whole Foods and Loblaws too among other places. 


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