Halibut Sinigang (Filipino Tamarind Soup)
Sinigang, a sour and savory Filipino Tamarind Soup can be made with a variety of ingredients from fish to meat, seafood, or poultry. It always includes tamarind for that signature sour flavor, various local vegetables, and often chili peppers.
Los Angeles Harbor College’s Culinary Arts program is participating in the upcoming Sustainable Seafood Expo for the second year in a row. They are serving samples of this lovely Sustainable Halibut Sinigang.
The Sustainable Seafood Expo will be held on Sunday, October 1st. It is the culmination of a year-round promotion of the sustainability movement by the Cabrillo Marine Aquarium.
The Expo provides great opportunities to sample new seafood options and see professional chefs turn sustainable seafood into fabulous dishes. Marine experts will be on hand to explain fisheries, habitats, and species management. Cooking demonstrations and panel discussions run throughout the event.
Halibut caught by hook-and-line off the California coast is a sustainable choice, however halibut caught off the U.S. Atlantic coast is to be avoided because the stock is depleted. When it comes to sustainability, the species matters, but it is equally important to know how and where the fish was caught.
Since 2006, Los Angeles Harbor College’s Culinary Arts program has offered highly comprehensive classroom and practical instruction delivered by experienced industry professionals. Their full-production model is unique among other culinary programs because it provides students with the opportunity to develop their skills in a real-time environment. Once completing the program, students are prepared to meet the challenges of their new culinary careers.