Local Hawaii ingredients used with an international flair
^BNanette^K^H (Gone but not forgotten) 1946-2020
Thursday, January 19, 2017
How to enjoy Hawaii fish that is free from the taint of slave labor
by Larry Geller
Tonight we’re going to enjoy Hawaii-caught fish that is completely traceable—so that we know that we won’t be feasting at the expense of trafficked foreign fishermen.Here’s one way to purchase the freshest fish that is caught without the taint of human slavery.
We subscribe to a CSF (community supported fishery) that works like the more familiar CSA (community supported agriculture) economic model in that customers purchase shares and pick up their fish at designated points around town each week.
Last week’s fish from Local I'a was ahi, and this week’s is aku.
Each bag of fish is labeled with a number and a QR code that can be used to trace the fish and verify that it is sustainably caught.
Here’s a screenshot of some of the info for last week’s fish:
Information includes the species of fish, who caught it, and where it was harvested, landed and processed.
There’s more information for the clicking:
Clicking further yields information on the person who caught the fish and on how it was caught:
The technology exists to trace any fish, even those caught within the longline fleet. Of course, the Hawaii Fish Auction would not do well if it was revealed that much of their fish is caught under questionable circumstances. So don’t expect your fish to have QR codes on ‘em any time soon—unless you buy them via a CSF.
I can’t end this article without at least some snapshots of how Nanette prepared the ahi. The fish share was large enough for three meals for the two of us. We started out with ahi sashimi on the day she picked up our share. Here’s the pic:
And two preparations of aku (katsuo) from last year:
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