Casson Trenor

FERNTV

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FOOD FOR FERN

Sustainable sushi...

FERNTV: Do you know of the percentage of sushi restaurants in the US that have implemented sustainable sushi methods within their practices? If it is low what needs to happen?

Casson: The percentage is too low to measure – there are only three sushi restaurants in the entire country that are offering fully sustainable menus. Other chefs need to take a look at the fact that not only are their resources dwindling, but they’re missing out on a major opportunity to differentiate themselves from the herd. All three of these sustainable sushi joints are absolutely booming with business.

FERNTV: Scientists have said that it is better to eat less meat because of the ecological footprint that it leaves, and now the selection of the types of fish is decreasing as well, how do you think consumers will adapt to this situation?

Casson: I think that’s very wise advice. We do need to eat less meat, and less fish as well. But at the same time, we need to make the switch to better meat and better fish. If we eat something like mackerel or sardines, we get far more omega-3 fatty acids than we would eating the same amount of, say, farmed salmon. It’s important to understand the nutritive values of the various seafood options out there, because yes, we can’t keep eating as much of it as we have been.

FERNTV: You were very upset at the ICCAT (International Commission for the Conservation of Atlantic Tunas) in your blog and the conspiracy that was taking place, what needs to happen so this type of tomfoolery does not happen again?

Casson: ICCAT needs to be dismantled, and the fate of the bluefin tuna needs to be managed by something other than a cadre of environmental criminals.

FERNTV Is there absolutely no control? Are we fishing until the seas are bone dry or until the wells run dry?

Casson: There is control. It’s you and me. We need to make the decisions that make a difference, in every sector of our lives. Maybe that’s eating less fish, or choosing better fish, or writing your congressman and asking them to support ocean protection policies, or shopping at a store that has implemented a strong sustainable seafood policy. There are many ways to make a difference. The important thing is that we stand up and take charge of this – these are our oceans, and our fish, and if we just sit by and let them all disappear, well, then it's our fault.

Casson’s Sustainable Recipe

Faux-Nagi

INGREDIENTS

Sablefish season: May–October
1 ½ pounds sablefish* fillet
1 large sheet konbu (kelp)
¼ cup water
¼ cup soy sauce
¼ cup sugar
1 ½ tablespoons mirin
1 ½ tablespoons sake
1 handful katsuobushi (skipjack flakes)
Potato starch
Sea salt
Sesame seeds
Extra sake
Steamed rice
Extra water

DIRECTIONS
Dust both sides of the sablefish fillets with sea salt. Cover the fillets in plastic wrap and transfer to the refrigerator. Let sit for 15–20 minutes.

Wash salt off the fillets with very cold water. Blot dry with a paper towel.

Tear the konbu into pieces the size of your fillets. Wet a new paper towel with sake and use it to moisten the konbu. Sandwich the sablefish between pieces of sake-moistened konbu. Cover the fillet in plastic wrap and refrigerate for 30–40 minutes. Remove the konbu and return the fillet to the refrigerator.

Mix the soy sauce, sugar, mirin, and katsuobushi with 1 1/2 tablespoons of sake, and 1 1/2 tablespoons of water, in a saucepan. Bring to a boil, then lower heat and simmer for about 10 minutes. Drain and remove the katsuobushi then set the sauce aside.

In a small bowl, combine 8 tablespoons of cold water with 2 tablespoons of potato starch to create a thickener (add the water to the potato starch gradually, whisking constantly to avoid clumping). Return the soy/mirin sauce to a boil then lower heat to a simmer. If desired, add the potato starch thickener to the sauce, gradually, until the desired consistency is reached. (Some people may choose to add very little or no thickener—you definitely won't want to use it all, but it's easier to mix a large batch.) Remove from heat and let cool.

To serve:
Slice sablefish into portions approximately 1 inch wide by 2 inches long. Lightly char one side of the fish with a small butane torch or sear it very briefly in a hot saucepan. Top fish with a drizzle of the sauce and a sprinkle of sesame seeds. Serve slices of faux-nagi over bowls of hot steamed rice. You can also serve this nigiri style as they do at Tataki.

Read the latest on FERNTV BLOG

Who would of thought that sushi can be environmentally distasteful? Casson Trenor who helped built the first sustainable sushi bar called Tataki Sushi and Saki Bar in San Francisco and is the author of “Sustainable Sushi” is heading up the movement towards saving our oceans from depletion and guiding sushi lovers to more sustainable choices. Casson has travelled around the globe to bring a sense of urgency in saving our oceans. That’s not the only thing he brings to the table but he also wishes to bring sustainable sushi to a sushi bar near you. FERNTV got some quality air time with Casson Trenor to discuss sustainable sushi and his thoughts on an intergovernmental commission like the ICCAT who on paper are supposed to be paving the way to seafood sustainability practices...

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