A Whirlwind of Information on Sustainable Seafood

Gravlax topped with a creamy sauce of Greek yogurt and Dijon mustard.

That’s exactly what my buddy,  Jacqueline Church, has created in her 2008 “Teach a Man to Fish” blogging extravaganza.

Church, a Boston food writer and the creator of the LeatherDistrictGourmet blog, asked notable chefs, homecooks, seafood experts, and food writers from around the world – including yours truly – to submit a favorite recipe, and our thoughts on why we so strongly champion sustainable seafood. 

You’ll find a wealth of seafood resource links, video clips, and 37 mouth-watering recipes you can enjoy without environmental guilt.

I hope you enjoy my contribution on the “Teach a Man to Fish”  roundup: New York Times food writer Mark Bittman’s Gravlax, served with Carolyn’s Creamy Greek Yogurt-Dijon Sauce.

It’s the perfect “wow” dish for the holidays. But it couldn’t be any simpler to do. Shhh, you don’t have to tell your guests that, though. Just let them “oooh” and “ahhh” to their tummy’s delight.

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2 comments

  1. 1

    Carolyn – Thanks for your terrific recipe and also for spreading the word on the round up! I’m going to do the last of my salmon from Cordova as an appetizer. At least it will keep Mom happy! – Jacqueline

  2. 2

    Hey, Jacqueline! Thank YOU for compiling such a great posting of resources. I know it must have been a ton of work.

    Enjoy that salmon. It brings back many happy memories for me whenever I think about that trip to Cordova, Alaska. So will you be doing the salmon sashimi-style for your Mom? Or?

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