Fishadelphia
A subscription fish program provides a sustainable solution. South Philadelphia students market and distribute less popular Atlantic fish. They are diversifying the fish we eat and helping to save our threatened seas.
Crafting Nutritious Kelp Cakes
In Alaska, the team at Native Conservancy harvests regenerative kelp in Prince William Sound. Native Alaskans have perfected the way kelp is processed and preserved for thousands of years. Fisher, Dune Lankard makes a traditional Eyak kelp cake.
Fishing for Shrimp
Farmed shrimp has a history of disease and environmental disaster. Shrimp aquaculture scientist Loc Tran is making shrimp farming healthier and more sustainable. He shares the science behind preparing shrimp in the healthiest way at a catch and cook restaurant in Vietnam.
Cooking Urchin and Abalone
Dive into the depths of culinary exploration. Actor and environmentalist, Shailene Woodley, dives for purple “zombie” urchins with hopes of finding a sustainable solution. Chef Rhoda Magbitang takes a creative approach to cooking urchin and abalone.
Cooking Scallops
Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to prepare fresh scallop crudo and a pan-seared scallop salad.
Using 100% Fish
Economist Thor Sigfusson is changing the way we eat fish, challenging people to use 100% of it. Icelandic Chef Gísli Matthías Auðunsson makes use of an entire cod, creating two seafood dishes. Using all the parts of the fish puts less pressure on fisheries and helps create a sustainable future.
Cooking from the Fish Pond
Most seafood consumed in Hawai'i is imported. Hi'ilei Kawelo makes it her life’s work to restore an ancient fishpond to feed the community. She prepares a feast of Hawaiian papio sashimi and moi and papio roasted in ti leaves.
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