Please read this extensive report from Monterey Bay Aquarium’s Seafood Watch program about what kind of seafood is or isn’t sustainable from the Gulf of California. The species described in great detail are: Blue Spiny Lobster, California Two-spot Octopus, Green Spiny Lobster, Gulf Corvina, Hubb Octopus, Jumbo Squid, Red Octopus, Sea Turtle, and Totoaba. It is extremely important that you do not buy any of the things labeled with “Avoid.”
Also, check out Seafood Watch’s website to learn all you can about sustainable seafood. It is one of the best ways to help the Vaquita.
http://www.montereybayaquarium.org/cr/seafoodwatch.aspx
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Healthy, delicious, and safe for the vaquita! Win win win
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This could be fun. Okay, here\’s my favorite. It\’s Barbecue Salmon in Dill Sauce.Dill Sauce:1/2 Cup Sour Cream1 Tsp Spicy or Brown Mustard1/2 Tsp Dill WeedJuice from 1/2 LemonSqueeze lemon juice over dill weed and let it set for on mntuie. Then mix in the remaining ingredients. Cover and leave at room temperature while cooking salmon.Barbecue one side of the salmon. Right after turning over the salmon, brush the dill sauce over the top of the fish and continue barbecuing. Allow sauce to thicken to a soft crust on the top of the salmon while finishing to barbecue.You\’ll want to experiment with the time as some people like a thicker sauce and some like it thin.Grind fresh pepper on the top before serving.
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That sounds amazing! I was planning on cooking seafood tomorrow, so I might try this! Thanks so much for the recipe and for helping the Vaquita!
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