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Tuna at risk? Sushi chefs find other fish in the sea |
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At Miya’s Sushi in New Haven, you won’t find endangered bluefin tuna on
the menu. For that matter, you won’t find many traditional sushi
staples. Miya’s is part of a sustainable sushi movement that’s growing
nationwide.
“I don’t miss the ingredients,’’ says chef Bun Lai. “It forces me to be much more creative and search for other ingredients. In my experience, if you stick to what you actually believe in, people will follow you.’’ Tim Cushman, of o ya in Boston, does serve bluefin. His customers expect it, he says. “When you’re running a business, it’s tough. You want first and foremost to give people what they want.’’ Bluefin tuna is only the beginning of the debate when it comes to sustainable sushi. But as the fish perhaps most prized by sushi connoisseurs, it’s an important symbol. |
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33 Fishing Community Members Say Permit Bank, Giacalone are pluses for Gloucester
This permit bank is a true local treasure for our fishing community and related businesses. Its existence has been one of the only positive things to come to this fishing community in decades.
