Sustainable Seafood

Living along the Monterey Bay has its advantages: close proximity to the Pacific Ocean brings us temperate beach weather, beautiful vistas, and the freshest access to seafood. But when it comes to the delicacies of the sea, the state of ocean wildlife and seafood is in a dire place. The once vast populations of fish and other species have shrunken to unstable proportions due to advances in commercial fishing and environmental impacts. Scientists estimate that we have removed as much as 90 percent of the large predatory fish such as shark, swordfish and cod from the world's oceans.

The landscape of seafood cultivation has changed as a result, and programs like the local Seafood Watch of the Monterey Bay Aquarium help spread the word about what species are the best choices for sustainable seafood, those that leave the least impact on our oceans and their inhabitants.

The January 2011 Seafood Watch, West Coast Guide lists the season's most sustainable seafoods as well as those species that should be avoided for sustainability's sake. Among the most sustainable are options such as Abalone and Oysters that have been farm-raised.

These under-water farms are referred to as "aquaculture", and when operated from a sustainability standpoint, they limit habitat damage, disease, escapes of non-native fish, and the use of wild fish as feed. According to Chef Jerry Regester of The Clement Intercontinental Monterey, participating in aquaculture is an excellent way for restaurants in the Monterey Bay area to support sustainable seafood and still offer premium seafood products that diners and tourists are looking for.

"We have an abalone farm under wharf two [in Monterey]," He said, also mentioning the abalone are fed wild kelp that is harvested in front of the hotel weekly. "It's one of our most popular items; the environmental impact is minimal and the profit is outstanding."

Traditional seafood choices like Swordfish and Tuna of various types are on the "avoid" list, as these are species that have been over-fished for too long.

There are still tasty options to consider on the best choices list: Halibut and Alaskan Salmon are considered safe and sustainable, as well as Dungeness Crab and White Seabass. Rachel Reed, of Fish and Game and an avid fisher-woman, has a favorite catch, too.

"Halibut is the best!" She says, adding that her favorite fishing activity is the Sand Crab Classic surf perch tournament, held every year in Santa Cruz. "I told them a couple years back they needed a women's division, and last year after they created the category, I won!" Reed contends that sport fishing in the Pacific has minimal impact on the ocean's wildlife, though she does admit the contradiction between her job and her hobby.

"With Fish and Game, I get out in the harbors and make sure everyone is legit- following the rules. I check sizes and quantities on the vessels coming in. I know it's wrong, but I can't help but get excited when I see someone come back with something really good!"