mary

Tue, 06 Dec 2005 15:32:03 -0500

This recipe sounds great - only one problem. Atlantic Cod is at 4% of its historic abundance in some places. That's to say, it's practically endangered- whole fishing communities have dissolved in Canada due to its collapse. Yet chefs continue to serve it.. Foodies, even those committed to serving the fruits (and vegetables, cheeses, etc.) of local and sustainable labor, have yet to embrace sustainable seafood. Why? Well there are zillions of fish species out there that make it to our fish markets. Their status is hard to keep track of, and eco-labelling of fish hasn't reached the mainstream in the US yet (although it has in Europe). As a result, BLT Fish advertises its restaurant on postcards detailing the choicest cuts of Bluefin Tuna, which are Critically Endangered in the Western Atlantic, and not faring much better elsewhere. We can do better. But it's not all bad- there are great substitutes for Atlantic Cod and other depleted species: Instead of Atlantic Cod, try Pacific Cod. It's much better managed. If you can't get it, try Striped Bass or Pacific Halibut (Atlantic Halibut has also reached historic lows). For more information, check out www.blueocean.org/seafood. You can also order pocket-sized guides from the site that fit in your wallet to help you remember what your best choices are.

joe

Tue, 06 Dec 2005 14:00:19 -0500

hi carignane, i would say any meaty white fish like halibut, sea bass, monkfish or even talapia (though thinner filets like talapia would need less cooking time than above, most likely).

carignane

Tue, 06 Dec 2005 13:50:48 -0500

hi joe, thanks for the recipe...what other fish do you think this might work well with? thanks!

Gothamist: Eating In: Cookshop's Cod with Chickpea Stew

mary

joe

carignane