The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Grenader
Lobster (Brazilian)
Mahi Mahi (imported longline)
Monkfish
Pacific Snapper/Rockfish (trawled)
Shrimp (imported)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
California Halibut
Caviar Sturgeon (wild imported)
Chilean Seabass
Dogfish (US)
Lingcod
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Sharks
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
These are easy and delicious. Crack open your favorite mexican beer. Put the other 11
somewhere cold. At the cabin I stick them right in the snow outside the front door.
Next grate some cheese, chop onions, lettuce, tomato and avacado and put the piles into
separate small bowls. Pan fry some red snapper, halibut or shrimp in light oil. Bake some
tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.
Once all the ingredients are layed out, create a conga line along the taco prep area and enjoy. You can
add salsa and a squeeze of lime per taste if so desired.
Fiesta!
