Comments for Ocean Friendly Chefs Blog http://www.oceanfriendlychefs.org Mon, 06 Sep 2010 04:34:23 +0000 http://wordpress.org/?v=2.0 Comment on Safety of Gulf Seafood by Chef Tory McPhail http://www.oceanfriendlychefs.org/whats_new/p,58/#comment-623 Fri, 02 Jul 2010 03:14:36 +0000 http://www.oceanfriendlychefs.org/whats_new/p,58/#comment-623 <p>The state of Louisiana seafood is in constant flux and information must be updated daily--Almost hourly depending on natural and man made factors. Everyone should be smart about this situation as possible and provide others with up to date and honest information. There are many many facts to understand but the bottom line today is that ALL of the Lousiana seafood thats in the market and is being served in restaurants and groceries is wholesome and pristine. There are at least 4 government agencies on the water daily taking water, sediment, tissue and air quality samples everyday !!! It's our duty as chefs and consumers to take care of the hard working fishermen that are still fishing and not collecting a BP paycheck. If we lose them now, we'll lose our seafood not just for 5, 10, 20 years but for generations after the waters are all clean again. If you need more info you can contact me personally down here at ground zero in New Orleans-- </p> The state of Louisiana seafood is in constant flux and information must be updated daily–Almost hourly depending on natural and man made factors. Everyone should be smart about this situation as possible and provide others with up to date and honest information. There are many many facts to understand but the bottom line today is that ALL of the Lousiana seafood thats in the market and is being served in restaurants and groceries is wholesome and pristine. There are at least 4 government agencies on the water daily taking water, sediment, tissue and air quality samples everyday !!! It’s our duty as chefs and consumers to take care of the hard working fishermen that are still fishing and not collecting a BP paycheck. If we lose them now, we’ll lose our seafood not just for 5, 10, 20 years but for generations after the waters are all clean again. If you need more info you can contact me personally down here at ground zero in New Orleans–

]]> Comment on A New Face of Farmed Salmon by Kate McLaughlin, Blue Ocean Institute http://www.oceanfriendlychefs.org/whats_new/p,55/#comment-607 Fri, 07 May 2010 15:17:36 +0000 http://www.oceanfriendlychefs.org/whats_new/p,55/#comment-607 <p>As a first step to learn more about sustainable fish, go through the Green Chefs, Blue Ocean sustainable seafood course available for free through this website.</p> <p>Once you've completed the course and have an understanding of the issues behind ocean-friendly seafood, the seafood information listed on Blue Ocean's website is very helpful (www.blueocean.org/seafood)--you'll find listings for Salmon and Tilapia there.</p> <p>And start a conversation with your purveyor about the fish your sourcing. They should be able to answer your questions about where the fish is from and how it was caught or farmed. </p> As a first step to learn more about sustainable fish, go through the Green Chefs, Blue Ocean sustainable seafood course available for free through this website.

Once you’ve completed the course and have an understanding of the issues behind ocean-friendly seafood, the seafood information listed on Blue Ocean’s website is very helpful (www.blueocean.org/seafood)–you’ll find listings for Salmon and Tilapia there.

And start a conversation with your purveyor about the fish your sourcing. They should be able to answer your questions about where the fish is from and how it was caught or farmed.

]]> Comment on A New Face of Farmed Salmon by Frank Criscuolo http://www.oceanfriendlychefs.org/whats_new/p,55/#comment-606 Thu, 06 May 2010 15:19:00 +0000 http://www.oceanfriendlychefs.org/whats_new/p,55/#comment-606 <p>I would like to know more about sustainable fish, maybe a list including<br /> Salmon and Tilapia<br /> Our restaurant tries to sell only wild, line caught and sustainable fish </p> I would like to know more about sustainable fish, maybe a list including
Salmon and Tilapia
Our restaurant tries to sell only wild, line caught and sustainable fish

]]> Comment on How sustainable is the FDA’s approach to food safety? by Anita Grove http://www.oceanfriendlychefs.org/whats_new/p,41/#comment-15 Mon, 16 Nov 2009 15:18:51 +0000 http://www.oceanfriendlychefs.org/whats_new/p,41/#comment-15 The Apalachicola Bay oyster industry is sustainable, clean and produces a healthy food product. Folks here have harvested by hand for 100 + years and returned the shells back to the bay to replenish the oysters. Vv is a naturally occurring bacteria found in the Gulf waters. I believe the key is education. Those with health issues should stay away from many raw foods. The Apalachicola Bay oyster industry is sustainable, clean and produces a healthy food product. Folks here have harvested by hand for 100 + years and returned the shells back to the bay to replenish the oysters. Vv is a naturally occurring bacteria found in the Gulf waters. I believe the key is education. Those with health issues should stay away from many raw foods.

]]> Comment on How sustainable is the FDA’s approach to food safety? by Karen Rivara http://www.oceanfriendlychefs.org/whats_new/p,41/#comment-4 Sat, 31 Oct 2009 13:37:16 +0000 http://www.oceanfriendlychefs.org/whats_new/p,41/#comment-4 This ban will affect all oyster farmers. The press has already depressed sales and October is an R month as far as I can see. The industry recognizes that the FDA could require all oysters to be Post Harvest Processed. This would kill the small growers. The illness that the FDA is concerned about is only potentially deadly to people who have compromised immune systems and should not be eating raw foods. This ban will only protect them from infection from a raw oyster, but they could die from some other bacteria. The industry is proud of our efforts to protect public health. We are one of the few foods that is entirely traceable to its source. We also impart an environmental benefit to the estuaries we work in as 90% of the oysters harvested in the US are farmed. This ban will affect all oyster farmers. The press has already depressed sales and October is an R month as far as I can see. The industry recognizes that the FDA could require all oysters to be Post Harvest Processed. This would kill the small growers.
The illness that the FDA is concerned about is only potentially deadly to people who have compromised immune systems and should not be eating raw foods. This ban will only protect them from infection from a raw oyster, but they could die from some other bacteria.
The industry is proud of our efforts to protect public health. We are one of the few foods that is entirely traceable to its source. We also impart an environmental benefit to the estuaries we work in as 90% of the oysters harvested in the US are farmed.

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