Seafood for the Future: Ocean to Table

Recipes

Plate of BBQ chipotle grilled oysters. Oysters plated in a circle on a tray with lemons and mignonette sauce. 900x600 gallery Ocean approved seaweed smoothie with blueberries and mint garnish. Half moon shot of plated potato salad with red potatoes and seaweed.
Grilled oysters with BBQ chipotle butter. Hog Island Oyster Company
In addition to being one of the most resource efficient sources of protein, oysters are an excellent source of iron, calcium, and zinc. Seafood for the Future
Detox Delivery Smoothie with Seaweed. Ocean Approved
Potato salad with seaweed. Ocean Approved

Here are some of the recipes and tips that were featured in the series, as well as some of the experts’ favorites featuring responsibly farmed U.S. seafood.

Tips

Video: How to buy and prepare mussels - Chef Barton Seaver with Halley Froehlich

Recipes

Asian “Poisson Cru” with Hawaiian Kanpachi - Chef Colin Hazama, The Royal Hawaiian

BBQ Bourbon Chipotle Butter Grilled OystersHog Island Oyster Company

Detox Delivery Smoothie with Seaweed - Ocean Approved

Frank’s Favorite Oysters - Lady’s Island Oyster Inc.

Hawaiian Kanpachi Poke - Blue Ocean Mariculture

Macadamia Nut Crusted Hawaiian Kanpachi with Mango Papaya Salsa - Blue Ocean Mariculture

Potato and Seaweed Salad - Ocean Approved

Steamed Mussels - Chef Barton Seaver

Marine aquaculture should complement well-managed wild-capture fisheries. In that spirit, Chef Stuart Brioza of State Bird Provisions and The Progress provided his favorite anchovy recipe.

Tomato Toasts with Lime-Pickled Anchovies*

*Sourcing tip: Look for anchovies from the U.S. or certified sources.