SUSTAINABLE SEAFOOD AT BLUEWATER GRILL
Review by Joanne Tucker
If you love to eat fish and want sustainable seafood on your plate, then OC’s Bluewater Grill (with two locations in Newport’s Cannery Row and Tustin’s The District) may be your best choice for an optimal eco-friendly seafood restaurant.
Specializing in fresh, off-the-boat seafood and shellfish, Bluewater Grill purchases seafood from fisheries that are certified by non-profit organizations such as Seafood for the Future and Marine Stewardship Council.
Bluewater Grill also uses a recommended, color-coded list from the Aquarium of the Pacific and Santa Monica Seafood to choose fresh, high-quality sustainable wild and farmed seafood.
In fact, Bluewater Grill offers more than 40 varieties of seafood annually that are just waiting to be grilled, sautéed, fried, tossed into salads and soups or served raw by chefs and culinary experts at both locations.
For reservations, visit www.bluewatergrill.com.
Want more information about sustainable seafood? Read below on the differences between wild and farmed fish, how to choose and buy sustainable seafood and how to get free passes to Aquarium of the Pacific!
Wild or Farmed?
Bluewater Grill’s co-founder Jimmy Ulcickas recently hosted a “seafood summit,” which brought together seafood experts from industry and the Aquarium of the Pacific to discuss seafood sourcing and sustainability, plus a taste test challenge and, of course, samplings of the best seafood Bluewater Grill has to offer.
We tasted both New England and Manhattan clam chowders (yum!), pickering pearl petite and Hammersley oysters from the Puget Sound (wow!), grilled Alaskan halibut (sweet!) and delicate Eureka sandabs (delicious!).
But the buzz of the event was the “salmon challenge.” Logan Kock of Santa Monica Seafood helped dispel some myths surrounding the taste of wild and farmed fish with a blind salmon taste test.
We sampled four wild and farmed salmon fillets, and our taste buds exploded with pleasure when we dove into the delicate pinks and deep reds of succulent grilled salmon from the deep, cold waters of the northern Pacific and Atlantic oceans. Since each piece of salmon had its own distinct flavor and texture, we couldn’t tell whether the salmon was raised in the wild or in an aqua farm. Both were more than delicious!
How to Choose Sustainable Seafood
It may seem like a daunting challenge to choose sustainable seafood, however, using a sustainable seafood list solves the mystery. These recommendation lists are detailed and color-coded such as green for best choices, yellow for good alternatives and red for which seafood to avoid.
Just slip this wallet-sized list into your purse or pocket to help you order or purchase seafood that assures species’ stocks are maintained to the highest national standards, according to the U.S. Fishery Management Plan. Perhaps the best such list is from Monterey Bay Aquarium. You can download this list here and print it out.
For more information about sustainable seafood, visit the Seafood for the Future website. SFF is a non-profit seafood advisory that helps to ensure more sustainable seafood is offered in restaurants and markets in Southern California.
Where can you buy sustainable seafood in OC? You can stop by Bluewater Grill’s two locations, Santa Monica Seafood in Costa Mesa and any Bristol Farms or Whole Foods Markets.
Free Aquarium Admission
Each guest who orders an entrée or purchases sustainable seafood at Bluewater Grill receives free admission to the Aquarium of the Pacific in Long Beach. This promotion program helps educate consumers about fresh, sustainable seafood and provides a recommended list of seafood.
Joanne Tucker is a freelance dining and travel writer based in Costa Mesa, Calif.
