This Butter-Poached Alaska Flounder Recipe Dazzles Guests in Oklahoma City

As both a chef and consumer, you can make a positive impact on the environment by what protein you pick for your meals.

Seafood, for example, is often more sustainable than other protein sources. But making a socially responsible decision about what fish to source involves doing your research and finding the right suppliers.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for sustainable seafood sourcing visit our kitchen to demonstrate some of their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. In this Seafood Season, prepare to learn new innovative recipes to ramp up your menu, while also being educated about the best sustainable seafood sourcing practices.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the video above, you get a taste of Chef Chris McCabe in action as he walks us through how to cook his signature Butter Poached Alaska Flounder recipe with champagne sabayon, charred cauliflower, and a fried cod croquette.

As the culinary director of A Good Egg Dining Group in Oklahoma City, McCabe oversees five of the 12 restaurants in the group's portfolio. Seafood plays a major role on McCabe's menus and since he relies on this protein so heavily, he makes sure that the seafood he sources comes from responsibly managed fisheries and is sustainably caught, especially because this is so important to his guests.

Watch the full episode now on Amazon Prime Video or Foodable On-Demand.

French Master Chef Transforms Alaska Sablefish to This Perfectly Executed Dish

The future generation’s fish supply depends on the eco-friendly efforts we make today.

With that in mind, operators across the country are making an effort to make socially responsible decisions when it comes to sourcing seafood– whether it be by serving abundant fish populations or by buying fish that has been harvested in a way that supports healthy ecosystems.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for seafood visit our kitchen to demonstrate their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. Seafood can be more sustainable than other protein sources, but it's important to research and know the origin of a seafood species. In this Seafood Season, prepare to learn new recipes, while also learning about the sustainable seafood movement.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the teaser episode above, you get a taste of French-bred Chef Olivier Desaintmartin's culinary mastery as he prepares one of his signature recipes with a sustainable Alaska sablefish (also known as black cod) as the centerpiece.

Desaintmartin, the owner of Caribou Café in Philadelphia, has made a name for himself with his simple, yet delicious approach to serving seafood. He has always had a special connection to seafood due to his roots as a fisherman. Watch the episode on Amazon Prime Video or Foodable On-Demand to see how he transforms a full sablefish to a perfectly executed autumn dish.

Sustainability-Focused Brands Share Best Practices

Thanks to today's technology and data analytics, we are well aware of the impact we have on our environment. But knowledge is power.

Brands across the country now have teams dedicated to improving sustainable practices, all committed to a larger mission to reduce their carbon footprint.

At the Foodable.io Seattle event, we sat down with three sustainability experts– Jessica Myer, environmental specialist for Ste Michelle Wine Estates, Julia Person, sustainability and manager for Kona Brewing, and Nelly Hand, founder & and fisherman to learn about each of their roles and how their brands are providing eco-friendly solutions.

But to make sure that sustainable practices are being universally used within a business isn't always easy.

"As we grow as a company and our sustainable practices are actually coming into fruition, our biggest challenge is that our locations in eastern Washington and Oregon are very rural, so we don't have access to the recycling seen in Seattle or Portland. The city of Walla Walla (in Washington) doesn't have any glass recycling, which seems insane. But we have to find innovative ways to get our products recycled," says Myer. "Another thing is the plastic challenge. We are having to sometimes paid to recycle our plastic now, which is not necessarily sustainable for a business but we want to make sure we're doing the right thing."

This movement encompasses much more than recycling. There's water conservation, alternative power sources, fishing techniques, and harvesting practices– that all make an impact on our planet and its resources.

Listen to the full episode above to learn more about how these brands are looking for new ways to be more eco-friendly, while also closing the loop on consumers demands around full sustainability and responsibility from all sides.

What is the Real Cost of Protein?

With headlines published in the media like "Two-Thirds of the World's Seafood is Over-fished" and "Science Study Predicts the Collapse of All Seafood Fisheries by 2050," what is really the state of the ecosystems in the Earth's oceans?

Will we deplete the ocean's resources in the near future? or do we have time to make adaptions to ensure the vitality of fisheries?

At the Foodable.io event in Seattle, Foodable Host Yareli Quintana sat down with Dr. Ray Hilborn, professor of Fishery Sciences at the University of Washington who has been researching the topic of conservation and quantitative population dynamics of seafood for the last eight years.

Hilborn starts out by pointing out that there a two environmental challenges when it comes to seafood supply.

First, it's the substantial fuel used to catch the fish, which generates carbon foot and then, the impact on biodiversity. As specific fish populations continue to be caught, this is changing the ecosystem of the ocean.

The seafood conservation expert also clears up a common misconception that our ocean is being depleted.

"Within the last 20 years the abundance of stock has really turned around in many places, there are certainly exceptions where that's not true though," says Hilborn.

But that doesn't mean that chefs shouldn't be concerned about what fish product that they are serving.

Each type of seafood makes a different impact on the environment. For example, Maine lobster generates a lot of energy to catch, while sardines, oysters, and mussels, on the other hand, make a really low impact.

Oyster and mussels feed themselves and most of the environmental cost comes from feed production.

Then there's the problem of food waste, which is a challenge for restaurants, but more so, for consumers eating at home.

"One of the big issues of fish and food, in general, is waste. Globally, about 30 percent of food is wasted. In rich countries like the U.S., that's mostly at home...So it's important to be more careful about making sure you buy what you need and use it," says Hilborn.

Watch the Seafood Talk Session above to learn more about the sustainability, research and management practices that are being worked on and adjusted every day in order to do right by nature and to feed the masses.

Nashville, the New Hotspot For Alaska Seafood

Seafood is one of the fastest growing proteins among American diners, especially among millennial and gen-z customers. Health, sustainability, environmental concerns, and transparency are big considerations for today’s customer, but they also expect a culinary experience from their frequent dining occasions.

We are excited to announce the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, to bring you the most comprehensive conversation ever around seafood at the center of the plate!

In this first episode, we feature Deb Paquette, chef and owner of Etch and Ect. in Nashville, Tennessee. Chef Paquette has become the first woman in Tennessee to qualify as a certified executive chef and has been a trailblazer for chefs in the area.

Make sure and checkout the full episode now on Foodable On-Demand and coming soon to Amazon Prime as Chef Paquette transforms Alaska Sockeye Salmon and Dungeness Crab into a tasty Moroccan-styled dish. Look out for the season premiere in Spring 2019.