Inspired by the humble Friday fish fry of the Lenten season, I started thinking about the fish on my plate our Great Lake, and the future of seafood. With costs of everything going up, we're making tough choices to feed ourselves and our families. Some local chefs have participated in the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force, and I wanted to know more. Executive Chef Matthew Beaudin is a chef and advocate working at the renowned aquarium who merges culinary passion with innovation and creativity to preserve our bountiful seafood choices for future generations.

In this episode we talk about the Seafood Watch program and rating system, why chefs can be leaders in the sustainability movement, and how we can make intentional choices that are better for our oceans. Your haddock, cod and other white fish is probably doing just fine but it is still the right time to expand our own palates to other species of fish that are plentiful and take a break on those that are struggling to repopulate or keep up with global demand.

This podcast is supported by Chef Douglas Katz and the Katz group of restaurants and Tomato Monster Heirlooms.