Halibut Sinigang (Filipino Tamarind Soup)

Halibut Sinigang (Filipino Tamarind Soup)

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 contains chili peppers.

We’re thrilled that Los Angeles Harbor College’s Culinary Arts program is participating in the upcoming Sustainable Seafood Expo again. This year 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.

Los Angeles Harbor College Halibut Sinigang Recipe

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Ahi Poke and Sustainable Seafood

Ahi Poke and Seared Ahi

Hawaiian Ahi Poke and Seared Ahi

As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.

We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.

Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.

Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.

Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas.  We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available.  With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”

Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.

Sustainable Seafood

According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.

Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.

Ali’i Fish Co. Ahi Poke Recipe

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Sustainable Seafood Expo 2017

Sustainable Seafood Expo 2017
Baja Kanpachi
Sustainable Seafood Expo
October 1, 2017

It is my pleasure, once again, to be working with the Cabrillo Marine Aquarium to promote sustainable seafood with the ultimate goal of sustaining wild, diverse and healthy ocean ecosystems that will exist long into the future. Cabrillo Marine Aquarium strives to educate local consumers, chefs and restaurateurs on this critical topic.

As Southern California’s only major sustainable seafood event, the Expo allows us to spread the word about how and why the seafood we choose should be sustainably caught and farmed, including how to make the best selections when dining out or cooking at home.

Sustainable Seafood Expo 2017
Ocean-Raised Striped Bass

This year the Expo will be held at the Cabrillo Marine Aquarium near the Port of Los Angeles. Throughout the Aquarium, you’ll be able to explore informational booths, enjoy scrumptious seafood samples, learn from top chefs during cooking demonstrations, watch educational movies in the auditorium and sip an ice-cold beverage or two.

Actor Adrian Grenier of “Entourage” fame and co-founder of the Lonely Whale Foundation will be back as our Keynote Speaker. Don’t miss the opportunity to dine with him during the Chef’s Table Dinner, which will be hosted at the historic landmark Cabrillo Beach Bathhouse, a 1932 Mediterranean-style structure that is the last of the bathhouses built in Southern California. Enjoy a one-of-a-kind dining experience that features locally sourced seafood, seasonal fare, fine wine, great company and an exceptional ocean view.

The Expo provides great opportunities to sample new seafood options and see professional chefs turn sustainable seafood into dishes that you and your family can prepare at home. Experts are on hand to explain fisheries, habitats, species management, and a host of other factors that affect each species.

More than a dozen non-profit and educational exhibitors will share information about their work to protect the ocean, its marine life and the environment. Our speaker panel is made up of top researchers and environmentalists who will discuss pressing ocean-related issues. We’ll also screen short films throughout the event on a range of relevant seafood and ocean health topics.

The Sustainable Seafood Expo is the culmination of a year-round promotion of the sustainability movement and our efforts to help people make savvy seafood choices.

We hope you’ll join us on Sunday, October 1st to learn more about choosing the right fish for your dish!

Sustainable Seafood Expo Information

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Got Frozen Salmon? Make This.

Smoky Salmon Stew with Tomato, Potato, and Fennel

Smoky Salmon Stew with Tomato, Potato, and Fennel

We live in Southern California, where we can walk to the docks and pick up local fresh fish arriving by the hour. Our markets are full of fresh fish that is flown in daily from around the world. So, why buy frozen fish?

  1. Convenience of having protein in the freezer, on hand, ready to thaw.
  2. Value where frozen is typically 20 to 25% less per pound than fresh.
  3. Availability when fresh fish is not in season, frozen is always there.
  4. Taste and texture are not sacrificed, especially in a recipe like this stew.

The frozen farm-raised Atlantic salmon comes from Whole Foods Market where they source from responsibly managed fish farms that aim to help maintain sustainable seafood supplies. Their salmon are raised in carefully monitored, low-density pens and tanks without antibiotics, pesticides or added growth hormones.

This recipe is adapted from Martha Stewart Living. For a cold weather meal, I loved the idea of a smoky fish stew and added another layer of smoky heat with Korean chili threads (shilgochu). They are finely-sliced dried chilis that are reddish brown in color with smoky red pepper and fruity flavors, and a medium degree of heat. Along with fennel fronds, the chili threads add a savory embellishment to the final presentation.

Smoky Salmon Stew Recipe

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Roasted Sablefish, Butternut Squash and Bok Choy Curry

Roasted Sablefish, Butternut and Bok Choy Curry

Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime

Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.

Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.

Roasted Sablefish & Curry Recipe

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Sustainable Seafood Expo 2016

Braised Cayucos Abalone “Escabeche” Chorizo Pamplona, Our Garden’s Sofrito

Sustainable Seafood Expo 2016

Chefs, Fishermen, Local Experts and Educators will be on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 is designed to help consumers choose the right fish for their dish – one that’s healthy and has a positive impact on the marine environment.

Sustainable Seafood Expo 2016

On Sunday, Oct. 2 at the Port of Los Angeles, attendees will enjoy cutting-edge seafood samples, chef demonstrations, educational activities, cash bar, wine wall and much more at the 3rd Annual Sustainable Seafood Expo.

Actor Adrian Grenier, co-founder of the Lonely Whale Foundation, advocating ocean health and the wellbeing of marine wildlife, will be the keynote speaker and VIP Dinner host.

Featured Chefs

  • Bernard Ibarra, Terranea Resort
  • Tyler Gugliotta, Baran’s 2239
  • Dustin Trani, J. Trani’s Ristorante
  • Paul Buchanan, Primal Alchemy
  • Pete Lehmar, Gladstone’s Long Beach
  • Roberto Flores, 22nd St. Landing Seafood Grill & Bar
  • Trevor Cook, California Scuba Chef
  • Jim Tate, Parker’s Lighthouse
  • Jimmy Ng, Harbor College Culinary Arts

Sustainable Seafood Expo 2016

Attendees will learn how fish should be caught or farmed and how to lessen the impact on the marine environment by making savvy seafood choices. General admission tickets are $40, use promo code TASTE during checkout here to get an additional $5 discount.

Sustainable Seafood Expo 2016

The chefs will be serving their unique seafood samples throughout the event including scallops, mussels, abalone, sablefish (black cod), rockfish, shrimp, calamari, oysters and much more.

A special alfresco VIP Dinner, featuring locally sourced seafood and seasonal fare prepared by Chef Dustin Trani will follow the Expo at 5 PM. See the fabulous seafood-centric menu and purchase dinner tickets here.

Sustainable Seafood Expo 2016

Serving California Red Abalone at the Sustainable Seafood Expo, Chef Bernard Ibarra of Terranea Resort will delight the guests with his ever-engaging cooking demonstration. Here he shares his beautiful sous-vide recipe for healthy, sustainable, and ocean-friendly Ocean Rose California Red Abalone from The Abalone Farm in Cayucos, California. The Chef recommends sous-vide as an excellent method for cooking abalone.

Chef Bernard’s Cayucos Abalone Recipe

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