Born and raised in Hawaii, Chef Sam Choy explains how the islanders would watch the old Hawaiian “landkeepers” take care of the environment, and how they would embrace the magic of kapu.
Kapu represents a period of time when there is no fishing, no taking from the earth. “It is when we leave the earth time to replenish itself,” Choy said. “If we keep depleting, there will be nothing left for our great great grandkids. We need to protect. We need to care. We want them to have what we are enjoying.”
Choy’s philosophy has always been like that – protecting, caring. He lives that way, he says. Keeping the ocean pristine and vibrant, allowing the nature of the ocean to be plentiful. “Living in Hawaii, you have to believe in that, we are surrounded by water, after all.”
This post is the third in a series promoting sustainable seafood.
“Pasta salads and poke are made for each other – both are best served cold, both use a blend of multiple flavors, and both taste great. The best thing about this dish, aside from the taste, is its versatility. If mahimahi is not your favorite, simply substitute ahi, wahoo, or any other fish. You simply cannot go wrong.” -Sam Choy
Crispy-Skin Local Sustainable Black Cod Ginger Braised Baby Bok Choy Garlic Chive Blossom Garnish
This simple preparation of Black Cod is a welcome respite between all the rich lavish holiday foods. Wild-caught locally, off the coast of Santa Barbara, this species is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. The cod needs only to be seasoned with salt and pepper and cooked over high heat with olive oil to let the fabulous textures of crisp skin and silky flesh with a buttery flavor shine through.
The bok choy cooking method is equally straightforward. Flavored with ginger, soy, sesame, and a bit of brown sugar – the braising liquid infuses the vegetable with umami flavors, a hint of sweetness and a note of ginger spiciness. This cod & bok choy make a delightful pair, especially when one is in the mood for a clean and uncomplicated yet satisfying meal.
Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”
A Best Choice:Halibut, Pacific
Seafood Watch App for Android and iPhone here.
Halibut, Pacific Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council. Market Name: Alaskan Halibut
I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew, Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.