Sustainable seafood

Good morning all, I was wondering if anyone in Chicago got to the WCR exchange at the Ritz Carlton yesterday? It was a very intresting topic of sustainable seafood solutions. There was a number of speakers and Rick Bayless lead a tasting. It basically gets down to making a decision to commit to making eco-wise menu choices. They talked about wild vs. farmed seafood. Neither one being the best for the environment. They said you should question your purveyors as to how your seafood is caught. Line or trolling (sp?), wild or farmed. It really made me think. I am sure a lot of us did the whole swordfish boycott, but has any one else made any changes in what seafood they have on their menus? P.S. Are there any WCR (Woman Chefs and Restaurateurs) members here?

[Nicko]

missmargie I was invited by chef Jeremy Emmerson, but I was unable to attend. Glad to hear it was a good event. I think the same goes for tuna that went for Swordfish. Actually I think we should post this question up in the Plitt Seafood forum. They deal directly with the fisherman and can give us the inside scoop.

Plitt Seafood Forum - Click Here

------------------
Thanks,

Nicko
nicko@cheftalk.com

[cape chef]

missmargie, Thank you for the report.
What came out of the conference regarding eco-friendly seafood purchases? I buy 3 to 400#s of fresh fish a week. I buy fish that is running (in season)and also try seafood that has not hit the main stream,Tilapia as a example.I know we all need to be aware of the "eco" dilema (sp)But I think being a chef I would need someone on my payrole that deals with issues such as this full time. There will always be opposition to almost everything we do. Because we interfere, so to speak with the eco system.and at the same time we satisfy.

[shroomgirl]

Chef's Collaborative just put out a booklet on seafood selection that is available through their website. I just read it last night, pretty interesting.
Missmargie~I got the application from WCR this past week too. We don't have a chapter in St. Louis....I think the Chicago or KC would be the closest chapters. If your a member what kinds of programs do you have?

It seems very complex and there is not one best way to do it. I don't think you need a full time employee to help. It could be a case of reading up and doing research. The speakers kept mentioning that you should ask your suppliers where you fish is coming from. Farmed fish has its down side because it creates a *hit load of byproduct waste that gets pushed back into the water. Some fisheries are more consientious with the waste and do not overload their pens.
Wild fishing with nets is not always the best because of the bycatch, that is all the other fish they catch along with what they are trying to get. Again not all fisheries are to blame because some have special nets that are sized to fit the exact fish, thus reducing bycatch. I agree the Chef's Collaboritive booklet would be a great start to your research.
S.girl-I think the WCR is a great association for women. It is too bad there is not a group in St. Louis. I have checked my book and there is only a few other members in St. Louis. I can forward their numbers if you are intrested in contacting them. They just had their big national 'do in D.C. and they had one in S.F. last year, I havent gone to either but I like having the network in Chicago. We have done everyting from Whiskey tastings to conflict managment. You should check it out.