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.

Seafood Trends & Sustainable Salmon Farming Practices

According to Foodable Labs data, seafood consumption is up 49.2 percent in consumer mentions year over year. 

But nowadays, consumers want to know where their seafood is coming from. But that isn't always easy for an operator to learn. That's why they depend on finding suppliers who are making sure to keep accurate records of where they are catching their supply of fish. 

On the recent IO Change Makers live stream Foodable Network held in Chicago, we sat down with Moises Del Rio, the general manager of Verlasso’s U.S. operations. 

Verlasso is a leader in the fishing industry due to the company's sustainable salmon farming practices. Del Rio and his team take a hands-on approach and are out in the field meeting with chefs, distributors, and restaurant teams regularly to drive awareness about the quality of the salmon from Verlasso and where it is sourced. 

"Our farms are located in these remote areas where there's literally no population, there's nobody, you have to go to the middle of nowhere to see these farms. So the salmon grows in an area where there's no interference... this allows the salmon to swim with a lot of freedom and develop in the right way," says Del Rio.

Watch the clip above to get more insights on how the company is sourcing its salmon responsibly and then how Verlasso shares this information with their customers. 

Want the full video? It's available exclusively now for On-Demand members. Learn more about Foodable On-Demand now. 

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.

Land Locked Chefs Explore Alaska Seafood

Sustainable seafood has become a hot topic in the restaurant industry and beyond. But what exactly is sustainable seafood and why does it matter?

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 episode of the Seafood Season, we feature Kevin Hermann, chef de parte at Cure in Pittsburgh, Pensylvania. Chef Hermann has a passion for farm fresh and sustainable ways of cooking and is hoping to return to the Culinary Institute of America as an instructor to continue to pass on the craft and knowledge of sustainable cooking.

Chef Hermann creates a crispy Wild Alaska Pollock Roll as well as his take on a rillette using Alaska Pink Salmon. You can catch the full episode on Foodable On-Demand and Coming Soon to Amazon Prime.

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.