The fish and shellfish on the menu for the next South Carolina Aquarium Sustainable Seafood Dinner are so common that many eaters might not even associate them with healthy oceans: Jonathan Banta of The Atlantic Room at the Ocean Course on Kiawah Island is serving Carolina trout, flounder, mussels, clams, shrimp and scallops.
While the upshot of Banta’s approachable five-course, Spanish-themed menu is it gently reminds consumers of which favorites pass muster with sustainable seafood advocates, it fails to take into account the diversification that now represents the forefront of responsible eating.
“The most important thing is diversity,” sustainable seafood champion and chef Rick Moonen this spring told the Las Vegas Weekly. “There’s millions upon millions of species of fish in the ocean. Edible protein—delicious. And we’re the top predators, so we just want a select few that we deem to be delicious. We just haven’t been exposed to the other species of fish that are absolutely very delicious. I don’t want to just cook salmon, tuna, bass. I’m done with that.” Continue reading