Sustainable Weeknight Fish

September 26, 2012 6:30 pm
September 26, 2012 9:30 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

“There’s lots of good fish in the sea.” Well, actually there aren’t. Overfishing of some of the most popular varieties has left us in a situation where we need to start thinking about what fish we consume and how it was caught or raised. But with the current ubiquity of grocery “super stores”, with their giant seafood departments and year-round selection of fish from all corners of the world, how do we know which fish should be avoided and which are safe to purchase? Whole Foods Market, for one, has instituted a rating system based on information from the Marine Stewardship Council, the Monterey Bay Aquarium Seafood Watch, and the Blue Ocean Institute to help their customers make informed decisions about what to purchase. In our class we’ll go over the Whole Foods rating system and teach you the easiest ways to select sustainable fish to cook at home. You’ll learn which fish are local to our East Coast waters and seasonal in the fall and winter. Then you’ll learn some healthy and delicious recipes that can be prepared in less than 20 minutes each so you can enjoy them on any night of the week. You may not have given much thought to sustainability or the health of the environment when you purchased fish before but, after this class, you’ll have bigger fish to fry.

Recipes: Thai Curry Mussels with IPA, Spicy Tomato Stewed Squid with Chickpeas & Couscous, Quick & Simple Fish & Chips, Arctic Char Shitake Mushroom Parchment Packets with Ginger Miso Baby Bok Choy

Class Type: Part of our Fast & Fresh Weeknight Meals Series

Class Notes: Want fast, fresh, sustainable fish on a weeknight? We have all the instructions you need to do it, simply and delectably!

Nissa Pierson

Managing Director of Ger-Nis Culinary & Herb Center, Nissa Pierson, believes that it’s important to think about where our food is coming from, considering what impact it has on the producer, ourselves and our surrounding environment- they are all connected after all. That’s why she feels it is important to share in and support the sustainable seafood community at every opportunity! In addition to running Ger-Nis Nissa is a long time culinary instructor specializing in fresh herbs. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa

[eventbrite eventid=4110955980]