Summary of “How to Eat Seafood Responsibly: A Guide From Chef Eric Ripert”

Ripert split his time between the Mediterranean and Atlantic sides of the country, fishing for treasures like octopus and loup de mer, and gathering lake trout and frogs with his family.
In addition to responsibly sourcing fish, Ripert stresses that seeking out freshness and using proper technique will help guarantee success with fish in the home kitchen.
“While sourcing organic produce and humanely raised land animals is relatively easy, identifying sustainable fish can be more difficult,” Ripert says.
Despite the work it takes to keep track of it all, Ripert says doing your research is worthwhile to ensure that the fish we use are not endangered, were fed naturally, and were treated humanely.
Today, many dock-to-door style companies and responsible fish markets and auctions are making this type of seafood more readily available and easier to distinguish.
“If we don’t pay attention to and don’t support the artisanal way of catching fish,” Ripert says, “It is going to disappear and we are going to end up with a bunch of factory boats and reach the point of no return with sustainability in the oceans.”
“The challenge with seafood is that many home cooks have had a bad experience, such as a stinky fish in the house, a bone in the throat, or fish that falls apart in the pan,” Ripert says.
Hone Your Cooking Skills “The easiest technique that I would recommend for someone at home is to basically broil the fish or bake the fish, either whole or as a fillet,” Ripert says.

The orginal article.