In a world where our oceans face unprecedented challenges, the choices we make at the dinner table can have a profound impact on the future of our marine ecosystems. As conscious consumers, we hold the power to drive positive change through our seafood selections. At Café Mila, we’re committed to curating a dining experience that not only delights the palate but also safeguards the health of our oceans.
Diving into Sustainable Seafood
Sustainable seafood is more than just a trendy buzzword – it’s a crucial approach to ensuring the long-term viability of our marine resources. Led by experts like Casson Trenor, the senior markets campaigner at Greenpeace, the sustainable seafood movement is transforming the way we think about and consume seafood.
Trenor’s passion for ocean conservation has taken him around the globe, from the fetid warehouses of Tokyo’s Tsukiji fish market to the icy waters of Antarctica. Through his work, he’s heard a sobering refrain from fishermen worldwide: “The fish are gone.” This realization has driven him to spearhead Greenpeace’s efforts to hold the seafood industry accountable and educate the public on the importance of making responsible choices.
“The only way for the sushi industry to continue is to incorporate sustainable practices,” Trenor explains. “It’s all about finding alternatives to overfished species and stopping the support of chefs who sell those species that are in trouble.”
At Café Mila, we’ve taken Trenor’s message to heart. We’re proud to partner with sustainable seafood experts and organizations like Ocean Wise to ensure that every bite of our seafood dishes is not only delicious but also eco-friendly.
Rethinking the Sushi Experience
Tataki, the sustainable sushi restaurant founded by Trenor, Kin Lui, and Raymond Ho, has been a trailblazer in the industry. By prioritizing the use of completely sustainable fish, Tataki has redefined the sushi-dining experience, proving that it’s possible to satisfy even the most discerning sushi lovers while protecting our oceans.
“Trenor spearheads Greenpeace’s efforts to hold restaurants accountable for their sustainability practices and educates the public about the fishery crisis through public engagements,” shares Meghan MacGillivray, who had the opportunity to dine at Tataki’s original location in San Francisco. “He believes that the only way for the sushi industry to continue is to incorporate sustainable practices.”
One of Tataki’s standout sustainable offerings is their take on unagi, or freshwater eel, a sushi-lover’s favorite. Instead of using the unsustainable eel, Tataki has cleverly substituted black cod, which is then lightly blackened and served with a delicious mirin and soy sauce. “You won’t miss the eel at all,” MacGillivray assures. “These creative alternatives to sushi favorites are how restaurants like Tataki are making sustainable, responsible, and delicious choices.”
Embracing Seaweed: The Unsung Hero of the Ocean
While fish often take center stage in the sustainable seafood conversation, it’s important to recognize the vital role played by another marine treasure: seaweed. Cascadia Seaweed, a partner of the Ocean Wise Seafood program, is leading the charge in celebrating seaweed as a sustainable and nutritious food choice.
“Farmed seaweed, produced anywhere in the world, is an Ocean Wise recommended option and rated Best Choice by the Monterey Bay Aquarium’s Seafood Watch program,” shares Shiori Ito, the Ocean Wise Seafood Accounts Coordinator. “Seaweed farming is already very common in many parts of the world and is an important part of the culture and cuisine of countries such as Japan and Korea, where seaweed is enjoyed in a variety of ways.”
Cascadia Seaweed’s new food brand, Kove Ocean Foods, is introducing a range of seaweed-based products, including a delectable Seaweed Spice made with sugar kelp and nutritional yeast. “Our mission is to empower individuals to make choices throughout their day that contribute to the well-being of our planet and take an active role against climate change,” says Desirée Dupuis, VP of Sales & Marketing at Cascadia Seaweed. “Kove is introducing some of the most sustainably produced snacks in the world, enabling our community to snack with purpose.”
At Café Mila, we’re excited to showcase the versatility and nutritional benefits of seaweed in our menu offerings. From refreshing seaweed salads to creative seaweed-infused dishes, we’re committed to educating our guests on the importance of this ocean-based superfood.
Navigating the Wild Caught vs. Farm Raised Debate
When it comes to seafood, the age-old question of wild caught versus farm raised often sparks lively debates. Both options have their merits, and the choice ultimately comes down to personal preference and priorities.
“Wild-caught fish are just that – caught in their natural habitat,” explains the team at Popsie Fish Co. “They roam free, feeding on their natural diet, and living their best fishy lives until they end up on our plates. And when it comes to flavor, many argue that wild caught fish have the edge.”
Wild salmon, for example, is more nutritionally dense than its farm-raised counterpart, containing up to three times less fat, fewer calories, and more essential vitamins and minerals. The varied diet and active lifestyle of wild-caught fish often result in a richer, more complex taste profile.
On the other hand, farm-raised fish offer the benefit of consistent quality and availability. “By controlling factors like diet and environment, farmers can produce fish that meet specific standards of taste and texture,” the Popsie Fish Co. team notes. “Additionally, aquaculture has the potential to alleviate pressure on wild fish populations and reduce the environmental impact of fishing methods.”
At Café Mila, we strive to strike a balance, carefully curating a menu that features both wild-caught and responsibly farm-raised seafood options. By working with trusted suppliers and adhering to sustainable sourcing practices, we ensure that our guests can enjoy the best of both worlds – delicious, high-quality seafood that also supports the long-term health of our oceans.
Sustainable Seafood in Action: A Culinary Celebration
At Café Mila, our commitment to sustainable seafood goes beyond simply offering it on our menu. We believe in creating a holistic dining experience that educates, inspires, and empowers our guests to make more conscious choices when it comes to their seafood consumption.
One way we do this is by partnering with local organizations and experts to host educational events and workshops. Recently, we collaborated with Cascadia Seaweed to celebrate their inaugural Seaweed Days Festival, offering our guests the opportunity to learn about the environmental benefits of seaweed and sample their new Kove Ocean Foods products.
“We have an obligation to make choices to inspire the people who are enjoying your food to discover for themselves the story you are trying to tell,” shares Chef Will Lew, one of the Sustainability Leaders on the Ocean Wise Seafood Council, during an interview at the event.
In addition to our educational initiatives, we also strive to weave sustainable seafood narratives into the very fabric of our culinary offerings. Our chefs work tirelessly to craft seasonal menus that highlight the unique flavors and textures of responsibly sourced fish and seaweed, while also accommodating various dietary preferences and restrictions.
Whether it’s a delicate sashimi platter featuring sustainable Arctic char or a hearty seafood stew showcasing the briny goodness of kelp, every dish on our menu tells a story of ocean conservation and environmental stewardship.
Cultivating a Sustainable Future, One Bite at a Time
At Café Mila, we believe that the choices we make at the dinner table have the power to shape the future of our oceans. By embracing sustainable seafood, we’re not just nourishing our bodies – we’re also nourishing the delicate balance of our marine ecosystems.
Through our partnerships with organizations like Greenpeace, Ocean Wise, and Cascadia Seaweed, we’re proud to be at the forefront of the sustainable seafood movement. By educating our guests, supporting responsible fishing and farming practices, and highlighting the versatility and nutritional value of seafood and seaweed, we’re empowering our community to make informed decisions that positively impact the health of our oceans.
As we continue on this journey of sustainable culinary exploration, we invite you to join us. Together, let’s savor the flavors of the sea while protecting the very waters that sustain them. Because when it comes to the future of our oceans, every bite we take can make a difference.
