Troubled Waters: How to Eat Sushi Guilt-Free

The growing global popularity of sushi may have expanded the palates of otherwise unadventurous eaters across the country, but it's also given the planet a pretty raw deal--sushi is rapidly becoming Japan’s most unsustainable export. The world’s appetite for raw fish, in particular, most types of tuna served at sushi bars, is being pointed to as the cause of an international environmental problem. So what's a card-carrying sushi lover to do?

Here are three fairly simple ways to make sure your appetite for raw fish and nori-wrapped rolls isn't contributing to our planet’s and the sea’s environmental woes:

Know where your fish came from.
It’s easy really, just ask. If the fish monger or sushi chef looks puzzled…move on. What you’re looking for is a straight forward answer that this fish came from regional waters and wasn’t farmed in an unsustainable way.

Use the Monterrey Bay Aquarium Seafood Watch Guide.
These reference materials are available free online to help you guide your choices. The guide color codes each fish type green, yellow or red to help you know when to say yes or no to a particular piece of sushi. Reputable establishments are comfortable with consumers making informed choices, so don’t be shy-carry the card and just say no to blue fin tuna! http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx

Support those restaurants that support sustainable fishing.
Patronize those business owners who have made the choice to only sell sustainable species. Here in Seattle you can count on Mashiko, Seattle’s first sustainable Sushi bar.

Want to learn more about the environmental crisis in our oceans and how to make more sustainable fish choices? You're in luck. Becky Selengut's raw-focused book, Good Fish, is hot off the presses from Sasquatch Books. Or, you can check out the film "Sushi: A Global Catch," which is conveniently airing at SIFF tonight at 7:30, and on June 10th at 4:30 p.m..