Sustainable Seafood

The National Oceanic and Atmospheric Administration held its 38th Annual Fish Fry on June 5th in Washington D.C. . Over 1200 people, scientists, government officials, congressional members and seafood lovers were in attendance at the event that featured sustainable seafood. Seafood producers from Boston, Hawaii, Alaska and Louisiana were featured as well as our very [...]

  This sustainable seafood recipe from our partner, Monterey Bay Aquarium, is very timely since we are in the middle of stone crab season.  (Serves 4) 1 tablespoon boiling water 1 teaspoon saffron threads, crumbled 1 cup mayonnaise 1/4 cup extra virgin olive oil 1 medium shallot, minced 1 teaspoon grated orange zest 2 pinches [...]

The Bonita Springs / Fort Myers Beach Chapter arranged a well attended Seafood Savvy Symposium with Barton Seaver, the renowned author of “Cod and Country,”at Edison College on Sunday morning, October 14th. Barton has traveled all over the world with the National Geographic Foundation in search of ways we can all live a more sustainable [...]

At the START Annual Board Meeting, Dr. Bruce Neill, the President of the Sanibel/Captiva Chapter, discussed the work his chapter had done this past year on Seafood Savvy and what they had planned for the future. He said they started by going to local restaurants and training the owners, managers and wait staff to help [...]

While people all over the world eat mullet, here it is seen as the saltwater equivalent of a bottom feeder like carp.  Ed Chiles, founding START Board member and owner of three local restaurants, has a plan to change that perception.  In an article for the Herald Tribune by Kate Spinner, Ed talked about how [...]

Although the prospect of stormy weather forced a venue change for the Tide to Table dinner from the beach on Longboat Key to the ballroom at the Polo Grill, over 70 diners joined in the festivities on Saturday night, April 21st. The dinner, a fundraiser for Seafood Savvy, was the creation of Seafood Savvy member [...]