Panko Crusted Pacific Rockfish Tostadas
Corn Tortillas, Avocado, Shredded Cabbage, Chile, Radish
Mexican Onion, Cilantro, Baja White Sauce, Lime
Rockfish are a wonderful clean-tasting fish with a firm texture and nice flakes when cooked. This fish stands up to many methods of cooking, but it is especially great when coated with panko breadcrumbs and sautéed to get that golden brown crispy crust with a steaming hot inside that is mild and flaky and muy delicioso.
Over 70 members of the rockfish family populate the Pacific Ocean from Alaska to Mexico with many species caught right here off the coast of California.
Pacific rockfish are sustainable and affordable at around $10 per pound compared to halibut at over $25 per pound!
Sinigang, a sour and savory Filipino Tamarind Soup can be made with a variety of ingredients from fish to meat, seafood, or poultry. It always includes tamarind for that signature sour flavor, various local vegetables, and often contains chili peppers.
We’re thrilled that Los Angeles Harbor College’s Culinary Arts program is participating in the upcoming Sustainable Seafood Expo again. This year they are serving samples of this lovely Sustainable Halibut Sinigang.
The Sustainable Seafood Expo will be held on Sunday, October 1st. It is the culmination of a year-round promotion of the sustainability movement by the Cabrillo Marine Aquarium.
The Expo provides great opportunities to sample new seafood options and see professional chefs turn sustainable seafood into fabulous dishes. Marine experts will be on hand to explain fisheries, habitats, and species management. Cooking demonstrations and panel discussions run throughout the event.
Halibut caught by hook-and-line off the California coast is a sustainable choice, however halibut caught off the U.S. Atlantic coast is to be avoided because the stock is depleted. When it comes to sustainability, the species matters, but it is equally important to know how and where the fish was caught.
Since 2006, Los Angeles Harbor College’s Culinary Arts program has offered highly comprehensive classroom and practical instruction delivered by experienced industry professionals. Their full-production model is unique among other culinary programs because it provides students with the opportunity to develop their skills in a real-time environment. Once completing the program, students are prepared to meet the challenges of their new culinary careers.
Los Angeles Harbor College Halibut Sinigang Recipe
As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.
We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.
Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.
Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.
Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas. We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available. With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”
Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.
According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.
Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.
It is my pleasure, once again, to be working with the Cabrillo Marine Aquarium to promote sustainable seafood with the ultimate goal of sustaining wild, diverse and healthy ocean ecosystems that will exist long into the future. Cabrillo Marine Aquarium strives to educate local consumers, chefs and restaurateurs on this critical topic.
As Southern California’s only major sustainable seafood event, the Expo allows us to spread the word about how and why the seafood we choose should be sustainably caught and farmed, including how to make the best selections when dining out or cooking at home.
This year the Expo will be held at the Cabrillo Marine Aquarium near the Port of Los Angeles. Throughout the Aquarium, you’ll be able to explore informational booths, enjoy scrumptious seafood samples, learn from top chefs during cooking demonstrations, watch educational movies in the auditorium and sip an ice-cold beverage or two.
Actor Adrian Grenier of “Entourage” fame and co-founder of the Lonely Whale Foundation will be back as our Keynote Speaker. Don’t miss the opportunity to dine with him during the Chef’s Table Dinner, which will be hosted at the historic landmark Cabrillo Beach Bathhouse, a 1932 Mediterranean-style structure that is the last of the bathhouses built in Southern California. Enjoy a one-of-a-kind dining experience that features locally sourced seafood, seasonal fare, fine wine, great company and an exceptional ocean view.
The Expo provides great opportunities to sample new seafood options and see professional chefs turn sustainable seafood into dishes that you and your family can prepare at home. Experts are on hand to explain fisheries, habitats, species management, and a host of other factors that affect each species.
More than a dozen non-profit and educational exhibitors will share information about their work to protect the ocean, its marine life and the environment. Our speaker panel is made up of top researchers and environmentalists who will discuss pressing ocean-related issues. We’ll also screen short films throughout the event on a range of relevant seafood and ocean health topics.
The Sustainable Seafood Expo is the culmination of a year-round promotion of the sustainability movement and our efforts to help people make savvy seafood choices.
We hope you’ll join us on Sunday, October 1st to learn more about choosing the right fish for your dish!
We live in Southern California, where we can walk to the docks and pick up local fresh fish arriving by the hour. Our markets are full of fresh fish that is flown in daily from around the world. So, why buy frozen fish?
Convenience of having protein in the freezer, on hand, ready to thaw.
Value where frozen is typically 20 to 25% less per pound than fresh.
Availability when fresh fish is not in season, frozen is always there.
Taste and texture are not sacrificed, especially in a recipe like this stew.
The frozen farm-raised Atlantic salmon comes from Whole Foods Market where they source from responsibly managed fish farms that aim to help maintain sustainable seafood supplies. Their salmon are raised in carefully monitored, low-density pens and tanks without antibiotics, pesticides or added growth hormones.
This recipe is adapted from Martha Stewart Living. For a cold weather meal, I loved the idea of a smoky fish stew and added another layer of smoky heat with Korean chili threads (shilgochu). They are finely-sliced dried chilis that are reddish brown in color with smoky red pepper and fruity flavors, and a medium degree of heat. Along with fennel fronds, the chili threads add a savory embellishment to the final presentation.