sustainable seafood

START is very pleased to announce that it is part of the Healthy Earth Partnership that just won the Gulf Coast Community Foundation’s $375,000 Challenge to develop a meaningful environmental project that also provides a positive economic and social impact to the local community. The project is based around developing a more sustainable approach to [...]

Recipe by: Peter Pahk Chef of The Mauna Kea Beach Hotel on the Kohala Coast, Hawaii. Ingredients: (Serves 6) 1 ounce Chinese black mushrooms (shitake) 8-10 pieces of dried tree ear mushrooms 2 ounces cellophane noodles 2 ounces skinless raw chicken breast 2 ounces lean raw pork 2 cups unsalted chicken broth 2 cups water [...]

Ingredients (Serves 4) 4 Arctic char fillets, 5-6 ounces each 20 large fresh morel mushrooms, or 1/2 ounce dried morel mushrooms 3 tablespoons olive oil, plus more as needed 1/2 teaspoon coarse kosher salt, plus more as needed Freshly ground black pepper 1 pound slender asparagus, ends trimmed 1 medium leek, white and light-green parts [...]

As part of START’s partnership with Healthy Earth, Mote and the Chiles Group, the group has been named as one of the five finalists in the $500,000 Gulf Coast Challenge. Based on establishing a more sustainable fishing program to preserve the grey striped mullet that is indigenous to our local waters, the partnership’s objective is [...]

Ingredients (Serves 4) 1 1/2 pounds boneless, skinless halibut, cut into 4 portions 3 tablespoons extra-virgin olive oil Salt Freshly ground black pepper 1 small yellow onion, thinly sliced 2 cloves garlic, minced 2-3 jalapeños, stemmed and sliced into 1/4-inch disks 1 lime, cut into 8 wedges 1 tomato, cored and seeded, cut into strips [...]