Learning to eat what the ocean provides can help sustain wild fish species.<\/p>\n
Where were the greens and vegetables in your lunchtime salad grown? If you\u2019re among the three-quarters of Americans who, according to a 2018 Gallup poll, strive to eat locally grown foods, you may have purchased them from a farmers market or a community-supported agriculture program. Eating locally is widely recognized as healthier, fresher, good for local economies, and good for the environment. But what about the seafood you\u2019re grilling for dinner?<\/p>\n
When it comes to fish, sustainable, local eating is equally important, but hasn\u2019t been as widely embraced. Over a hundred edible seafood species thrive off New England\u2019s ocean shores. But many of the most plentiful species are hard to find in local markets and largely unknown to consumers.<\/p>\n
äçÐÄvlogÃâ·ÑBÕ¾ is a partner with Eating with the Ecosystem, a program working to change the demand for and availability of local, plentiful fish species. They promote a place-based approach to sustaining New England\u2019s wild seafood through healthy habitats, flourishing food webs, and short, adaptive supply chains. In other words, they want people to eat like a fish, which means eating what the ocean provides\u2014adopting a supply-based, rather than a demand-based, way of eating.<\/p>\n
\u2014Barbara Caron<\/em><\/p>\n Eating with the Ecosystem\u2019s new cookbook, Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries<\/em>, encourages readers to expand their seafood horizons.<\/p>\n Sarah Schumann \u201904 is a commercial fisher, an advocate for healthy marine ecosystems, a freelance educator and writer, and a co-author of Simmering the Sea<\/em>. She shared this recipe for scup crudo\u2014a refreshing, no-cook recipe that\u2019s perfect for summer.<\/p>\n <\/p>\n 2 scup, filleted and skin removed<\/p>\n<\/div>\n \u00bc cup salt<\/p>\n<\/div>\n<\/div>\n Rinse under cold running water and pat dry. Sprinkle salt on both sides. Let rest in refrigerator for 8 to 10 minutes. Rinse in a bowl of ice water. Pat dry. Thinly slice each fillet on a bias (45\u00ba angle).<\/p>\n Vinaigrette<\/strong><\/p>\n \u00bc English cucumber, thinly sliced 2 Tablespoons cilantro, finely chopped Neatly line plate with cucumber slices. Place sliced fish fillets on top. Mix radishes, pepper, spring onion, cilantro, and lime juice in a bowl. Slowly whisk in olive oil. Drizzle over fish. Sprinkle with salt. Serves 4.<\/p><\/div><\/section><\/p><\/div>\n Learn more about Eating with the Ecosystem and order your copy of Simmering the Sea<\/em> at eatingwiththeecosystem.org<\/a>.<\/p>\n Simmering the Sea<\/em> is a collaboration of Eating with the Ecosystem, Johnson & Wales University College of Culinary Arts, and the äçÐÄvlogÃâ·ÑBÕ¾.<\/p>\n","protected":false},"excerpt":{"rendered":" Learning to eat what the ocean provides can help sustain wild fish species.<\/p>\n","protected":false},"author":12,"featured_media":2164,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[54,55,57,58,59,56],"class_list":["post-1846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-summer-2019","tag-eating-local","tag-fishing","tag-food-system","tag-recipe","tag-seafood","tag-sustainability","architecture-bay-and-beyond-currents","architecture-currents"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts\/1846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/comments?post=1846"}],"version-history":[{"count":11,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts\/1846\/revisions"}],"predecessor-version":[{"id":2363,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts\/1846\/revisions\/2363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/media\/2164"}],"wp:attachment":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/media?parent=1846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/categories?post=1846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/tags?post=1846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSCUP CRUDO<\/h1>
\n2 radishes, thinly sliced
\n1 jalape\u00f1o pepper, seeded and diced
\n1 spring onion, thinly sliced<\/p>\n<\/div>\n
\n1 lime, juiced
\n2 Tablespoons olive oil
\nSalt to taste<\/p>\n<\/div>\n<\/div>\n
\n\n
\n \n HOW TO EXPAND YOUR LOCAL SEAFOOD HORIZONS<\/h3>\n<\/th>\n<\/tr>\n
\n Seek out local species you haven\u2019t tried before.<\/td>\n Buy, cook, and use the whole fish.<\/td>\n If you don\u2019t see the local fish variety you\u2019re looking for, ask your grocer or fishmonger. If you don\u2019t ask, they won\u2019t know you\u2019re looking for it.<\/td>\n Order the fish you\u2019re looking for in advance. Special orders let vendors know there\u2019s interest in lesser-known varieties of fish.<\/td>\n When you\u2019re trying new varieties of seafood, invite friends and family to join you.<\/td>\n \n<\/table>\n