Throughout the world, people rely on the ocean for sustenance and survival. Sustainability practices in harvesting are essential for ensuring the future quality and continuity of seafood. And rapidly evolving technology possibilities are making sustainability a much simpler and more attainable goal.
For its second season, Foodable’s Smart Kitchen & Bar has partnered with the Alaska Seafood Marketing Institute to feature chefs who are passionate about sustainable seafood sourcing practices. These chefs share why they love seafood, explain how they select responsible seafood purveyors, and showcase innovative, fish-focused recipes.
The largest type of flatfish, Alaska Halibut is equal parts simple and elegant with a unique, flaky texture and a mild, sweet flavor. Alaska is the largest provider of domestic halibut in the United States, and all wild Alaska fisheries harvest responsibly and sustainably.
In the clip above, Chef Jennifer Jasinski shares her Thai-infused mango Alaska dungeness crab salad and seared Alaska halibut recipe with host Paul Barron. Jasinski's unique recipe pairs halibut and dungeness crab with coconut crusted risotto. As you can see in the video, the dungeness crab that was used is classified as "ugly crab," which simply means it has a less attractive shell (barnacles, discoloration, war wounds), but it is just as safe and delicious to eat as a crab with an attractive-looking shell.
Originally from Santa Barbara, California, Chef Jasinski has always loved the ocean and the diversity of fish it offers. After traveling for over a decade with Wolfgang Puck Food Company, she put down roots in Denver and currently owns five acclaimed restaurants in the city under the group name Crafted Concepts. One of her latest restaurants, Stoic & Genuine, opened in 2014 and features fresh-from-the-water seafood.