Derek Ray 5:51 p.m., May 19
Sustainable Seafood Week begins today and runs through April 25th. This event brings together area restaurants that are committed to the sustainable seafood movement.
Sustainable seafood, according to the nonprofit Seafood for the Future, is “Seafood that is harvested and/or produced in a manner that minimizes bycatch and impacts on surrounding ecosystems, while maintaining or creating economic viability for those who depend on the industry.”
Participating restaurants agree to feature a sustainable seafood plate or prix fixe menu and donate a portion of their profits to support the San Diego Oceans Foundation’s research and marine science education programs.
The following restaurants will feature special menu items for the weeklong event:
Gaijin on Fourth Avenue was recently profiled by the Reader’s resident noodle guru, Kirk K.. Gaijin’s Uni Green Tea Soba Noodles features uni sourced from a sustainable supplier.
Donovan’s Prime Seafood in the Gaslamp will feature a salmon dish using Skuna Bay Vancouver Island Craft Raised Salmon. This salmon is raised in low-density farms (1.5% fish / 98.5% water) in ocean waters instead of tanks.
Saltbox Dining & Drinking on Fifth Avenue near Broadway, has a 3-course prix fixe menu featuring a Santa Barbara urchin, lobster and avocado parfait first course, black cod braised in sake and pink peppercorn second, and a Temecula honey infused saffron and crab beignet third course for $45.
Gabardine in Point Loma will serve a 3-course menu for $40. The menu will differ each night of the week, depending on availability and freshness.
Georges California Modern in La Jolla, which has featured sustainable seafood on its menu for fifteen years, will donate 10% of proceeds to the SDOF. Dishes include local uni, sardines, black cod and yellowtail jack.
As the week progresses, I’ll update the list to include new restaurants and menus.
Photo source: San Diego Oceans Foundation