Don Bauder 4:30 p.m., Feb. 11
Sustainable Seafood Week swims into San Diego; swims out March 15
Over 75 regional restaurants offering sustainable seafood options during week-long event to benefit San Diego Oceans Foundation.
Everyone's gotta eat but finding eco-friendly choices, especially when it comes to seafood, can sometimes prove difficult.
Non-profit ocean stewardship organization San Diego Oceans Foundation (SDOF) has helped take the guesswork out of this yummy endeavor by pairing up with local eateries during Sustainable Seafood Week happening now and ending March 15.
Sustainability is defined by Seafood for the Future as "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."
Over 75 participating restaurants in San Diego County have agreed to offer a sustainable seafood-based prix fixe meal or dish to customers during Sustainable Seafood Week.
A portion of the profits from those special dishes sold will then be donated to SDOF to benefit their research and marine science education programs.
The cost and type of these dishes range anywhere from a $3 taco at Rubio's to a $30 four-course meal at Harney Sushi.
"This week-long event entices guests to try new restaurants and opens their eyes to a whole new world of delicious entrees," writes SDOF.
"Sustainable Seafood Week helps to educate the public about the importance of supporting businesses that have developed more sustainable solutions to environmental concerns, proving that a simple choice can have a lasting and beneficial impact on the environment."
Learn more about the dos and don'ts of sustainable seafood here.
More like this:
- Party 'til your belly aches at Alchemy's 4th Anniversary Bash — March 13, 2013
- A Week on a New Hampshire Lake — Aug. 30, 2012
- Sustainable Seafood Week in San Diego Continues through April 25th — April 24, 2012
- Sustainable Seafood Week in San Diego — April 18, 2012
- 2010 Restaurant Issue — Oct. 6, 2010