Sustainable Sushi Gains Traction - What's Next?

Excitement throughout the Twittersphere over the decision by West Seattle sushi bar Mashiko to use only sustainably sourced seafood (read article), combined with growing outrage and disgust at Nobu's reiteration of its noxioux bluefin tuna policy ("It can be sourced legally, people want it - so why not sell it?"), bode well for the future of sustainable seafood. If the sushi set can be swayed to sustainability, we're well on our way.

More and more restaurants are following the lead of sustainable seafood champions like Casson Trenor and removing endangered fish from their menus. Still, high-end restaurants like Nobu continue to sell bluefin tuna, Chilean seabass, and other endangered species (basically because they can). Kudos to Casson and to Mashiko's Hajime Sato, not only for behaving responsibly but for recognizing and helping to enlarge the market for sustainable seafood. From where the Sea E O sits, this is a business opportunity that is not going away any time soon.

Do you have a favorite restaurant that sources its seafood responsibly? Help them succeed by letting us spread the word.