Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time, the definitive guide to sustainable sushi, was written by Casson Trenor, alum of the International Environmental Policy Program at the Monterey Institute.
What I particularly like about this volume is that Casson outlines vegetarian alternatives to fish at the end of the book, since as he freely admits, not eating fish is one of the best ways to protect the oceans.
Casson is not only spreading the printed word, but also walking the walk by putting all of his knowledge into practice at his new sushi and sake bar Tataki Sushi in San Francisco — the world’s first sustainable sushi restaurant. It has garnered rave reviews and has been nominated for the city’s No. 1 sushi restaurant. He is constantly updating the menu to keep pace with developments in science, policy, and business practices.
And for anyone who can make it to Monterey, Calif. on Feb. 19, Casson along with Kim McCoy of Seashepherd (and the star of the show Whale Wars), Stanford PhD student Dane Klinger, and myself will be participating in a debate entitled, "Seafood sustainability: Is it real and is it enough?" Info here.
