Posted by Casson on Feb 17, 2009 in
Uncategorized So how excited am I? Like, seriously.
The effervescent Janelle Wang has cast her lovely eyes this way, and plucked myself and my dear friend Kin Lui from the great unwashed to appear on her show, “View From the Bay,” today. Finally, I get to use and abuse someone else’s microphone and camera equipment to rant and rave about sustainable sushi to thousands of people!
We’ll be talking about seafood sustainability and giving the audience some ideas of good and bad options at the sushi bar. After I’ve exhausted myself, Kin will step in and show everyone how it really happens by working his magic and whipping up an albacore tataki salad.
The show airs at 3pm Pacific time, on KGO-7, San Francisco’s ABC affiliate.
Oh, did I mention this will be live?
For those of you that don’t want to waste time watching us prattle on, I’ll be trying to hit all of the “Bad Five” on the show. That means I’ll be preaching about farmed salmon, imported farmed shrimp, farmed hamachi, farmed unagi, and bluefin tuna.
You can watch us here.
Comment on this thread and let us know how we did!
San Francisco’s Tataki Sushi and Sake Bar is the first sustainable sushi restaurant in the world. Here’s a little peek at what chefs Kin Lui and Raymond Ho are slinging:
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The Tataki roll, which tops an Alaskan crab and pollock mixture with six different kinds of sustainable fish and multi-colored Icelandic masago.
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One of Tataki’s many vegetarian options, the Reggae Roll uses shaved pumpkin, cherry tomatoes, and other luscious vegetables to invoke the classic red, green, and gold.
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Tataki Sushi Bar’s sustainable sashimi deluxe.
The sashimi plate in particular is an incredible example of what conscientious chefs can do with sustainable fish. Clockwise from the top:
- British Columbia trap-caught spot prawns as ama ebi
- MSC-certified domestic albacore tuna from the North Pacific as shiromaguro
- Handlined yellowfin tuna from Hawaii as maguro
- Closed-containment farmed striped bass from California as suzuki
- Suspension-farmed Hokkaido scallops as hotate
- A few more slices of the same Hawaiian maguro
- Farmed almaco jack from Hawaii as kanpachi
- A lovely rose of closed-containment farmed arctic char from Washington State as iwana
The effervescent Janelle Wang has cast her lovely eyes this way, and plucked myself and my dear friend Kin Lui from the great unwashed to appear on her show, “View From the Bay,” today. Finally, I get to use and abuse someone else’s microphone and camera equipment to rant and rave about sustainable sushi to thousands of people!
