At Miya’s Sushi in New Haven, CT, chef owner Bun Lai makes sustainable sushi using invasive species and other typically overlooked ingredients.
By collecting invasive seafood on shell-fishing beds, we are basically providing a free weeding service… We hope that this will do a few things. First of all, it could potentially curb the dominance of invasive species in the ecosystem. Secondly, it would provide the seafood industry a greater supply of native seafood and reduce the stresses on those populations already fished. Finally, we hope that it would encourage greater balance in the inter-regenerative relationship between man and the oceans. If we were to have thirty Miya’s in thirty different places, each one would have a slightly different menu, each reflecting the problems of its local universe.
Take a look at the current menu…there are entire sections dedicated to dishes made from invasive species (like Kentucky silver carp, Japanese knotweed, and Florida lionfish) and sustainable seafood.
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