What You Need to Know
This approach reduces the environmental impact of seafood production, including bycatch, habitat destruction, and pollution, while promoting fair labor practices and supporting local communities. It also involves reducing food waste and using eco-labels like the Marine Stewardship Council (MSC) certification.
Key Parameters
Temperature
0-20°C - 4°C
Time
1-2 hours
30 minutes - Several hours
Equipment
RefrigeratorFreezerIce packs
Steps
- 1.
Sashimi (Japan): Ultra-fresh preparation highlights sustainable sourcing through pristine quality
- 2.
Gravlax (Scandinavia): Salt-curing demonstrates preservation of seasonal catches
- 3.
Ceviche (Peru): Acid 'cooking' allows use of smaller, sustainable species