Good Fish. Bad Fish. Red Fish. Blue Fish.

by Clare Leschin-Hoar, Posted Jan 18th 2010 @ 12:00PM

A dish from the Old Fisherman's Grotto, one of Fish2Fork's top ten, Photo: rodo408, flickr

The folks that brought us the documentary, The End of the Line, showcasing the complex and often frustrating issues surrounding global overfishing, have launched the U.S. version of their Fish2Fork.com website. It's an interactive guide designed to publicly praise chefs who toe the sustainable line, while chastising those who don't. Instead of issuing stars, the site awards blue fish for sustainability and red fish skeletons for offenders who continue to serve well-known avoided items like bluefin, cod, Atlantic halibut, farm-raised salmon or freshwater eel.

No surprise that of the U.S.'s top ten list of worst offenders, seven are sushi restaurants. Bar Masa in New York was given the dubious honor of topping that category, closely followed by 15 East. Cheers were sent to Bamboo Sushi in Portland; Ray's Boathouse in Seattle and Barton Seaver's Blue Ridge Restaurant in Washington, D.C. for food-chain transparency and ethical sourcing.

Filed Under: Food Politics, Chefs, News
Tags: chefs, fish, sustainable

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Reader comments (Page 1 of 1)

1-19-2010 @8:27AM LinC said... "...for offenders who continue to serve well-known avoid items..."

I read this sentence several times and still could not understand it. "Avoid" is a verb, not an adjective. There is no such thing as an "avoid item."
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