The second installment of our seafood series, “Fish Talk: From Water to Table”, hosted at @booksandbooks, in the Gables, was a great success last week! Over 25 people attended including many new faces that we hope to see again soon!
Speaker, Michael Aldonas, explained the complexities of the seafood supply chain from water to plate. He emphasized our growing dependence on aquaculture methods to produce seafood at a rate that meets global demands. Today, 53% of seafood is sourced from the wild and 47% is farmed.
The increasing diversity in fishing and farming methods makes it evermore challenging for consumers to trace and trust their food choices. Speakers David Ventura, Whole Food’s regional seafood coordinator, and Chef Allen, the culinary Director at Books & Books, shared their work as leaders in the sustainable seafood industry with species like lionfish. Chef Allen's new cookbook, Green Fig and Lionfish, will be coming out soon!