Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Jes Hathaway
Friday, 08 February 2008
After all the tuna talk of the past couple of weeks, I gave in to my sushi cravings.
I shared a bento box at my favorite local Japanese restaurant, which included a smattering of nigiri sushi (slabs on rice), maki-zushi (rolls), sashimi (slabs), a scallop dish, salad, tempura and miso soup.
The point of this list is to remind anyone giving in to tuna fears that it's still OK to eat sushi. I enjoyed two pieces of tuna (maybe an ounce each) and lots of other delicious, omega-3-rich seafood.
The point of sushi is to try, taste and explore different kinds of seafood. This is the place where I learned that I do not enjoy raw mackerel, but I savor every bite of barbecue eel.
What's more, Japanese restaurants often are the easiest option for a group, because the vegetarians, meat-eaters, fish lovers and even vegans can all enjoy a delicious, healthy meal.
What's scary about that?
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
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March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
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The proposed action would consider a prohibition on the development of new, or expansion of existing, directed fisheries on unmanaged forage species in the Mid-Atlantic until adequate scientific information is available to promote ecosystem sustainability.Read more...
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