WEBVTT Kind: captions Language: en 00:00:04.560 --> 00:00:08.560 - Alright, we are very pleased that you've all joined us today 00:00:08.560 --> 00:00:14.120 for our NOAA National Marine Sanctuaries Webinar Series. 00:00:14.120 --> 00:00:21.320 This is a series that is hosted by the NOAA Office of National Marine Sanctuaries. 00:00:21.320 --> 00:00:26.360 And, we love to bring this types of learning opportunities to you 00:00:26.360 --> 00:00:31.060 as a way to introduce you to national marine sanctuaries, 00:00:31.060 --> 00:00:34.800 connect you as educators and other interested folks, 00:00:34.800 --> 00:00:39.420 to provide you with the educational and scientific expertise of some of our topics, 00:00:39.420 --> 00:00:46.700 or share resources and training that supports ocean and climate literacy with your different audiences. 00:00:47.180 --> 00:00:50.320 So a couple of things I want to cover during today's presentation: 00:00:50.320 --> 00:00:54.040 All attendees will be in listen-only mode, 00:00:54.040 --> 00:00:59.960 and if you have any questions there is a question box in your GoToWebinar control panel 00:00:59.960 --> 00:01:02.300 where you can type in your question. 00:01:02.300 --> 00:01:05.340 If it's technical in nature, we'll address it as soon as we can. 00:01:05.340 --> 00:01:09.060 If it's a question related to the content of today's webinar, 00:01:09.060 --> 00:01:14.760 we will either tag it to ask our presenter today, Chef Allen Susser, 00:01:14.760 --> 00:01:19.240 or if it's something that my co-host and I can respond to, we will do that. 00:01:20.560 --> 00:01:28.780 It's exciting that we have 547 registrants for today's presentation on sustainable seafood. 00:01:28.780 --> 00:01:32.840 We have participants coming from Trinidad and Tobago, 00:01:32.840 --> 00:01:38.820 from India, Canada, the Falkland Islands, Indonesia, Guatemala, 00:01:38.820 --> 00:01:43.100 Suriname, Costa Rica, Antigua and Barbados, and many other countries, 00:01:43.100 --> 00:01:46.280 so some of them may not be here live because of the time zones. 00:01:46.280 --> 00:01:47.280 We apologize, 00:01:47.280 --> 00:01:53.140 but luckily there's an opportunity to see the recording following our live presentation. 00:01:53.440 --> 00:01:59.040 So with that, I wanted to do a brief introduction to our National Marine Sanctuary System. 00:01:59.040 --> 00:02:04.200 This map here indicates these special ocean areas that are 00:02:04.200 --> 00:02:07.200 similar to national parks or national forests, 00:02:07.500 --> 00:02:08.880 yet they're underwater. 00:02:08.880 --> 00:02:15.880 So these are ocean treasures that are managed by NOAA and the National Marine Sanctuary System. 00:02:15.880 --> 00:02:17.860 It's a network of these underwater parks 00:02:17.860 --> 00:02:24.160 that encompass over 600,000 square miles of ocean and great lakes treasures. 00:02:24.160 --> 00:02:26.440 So each of those blue dots on the screen, 00:02:26.440 --> 00:02:31.200 from the Pacific Northwest, at the Olympic Coast National Marine Sanctuary, 00:02:31.200 --> 00:02:35.840 down to the Florida Keys, and at our sweetwater sanctuary in Lake Huron, 00:02:35.840 --> 00:02:41.100 called Thunder Bay, all the way to the South Pacific in American Samoa. 00:02:41.100 --> 00:02:46.000 So again, these national marine sanctuaries and marine national monuments 00:02:46.000 --> 00:02:49.080 help protect the ocean and great lakes. 00:02:49.460 --> 00:02:55.320 And these places are known for their beauty and their biodiversity. 00:02:55.720 --> 00:02:59.240 In many cases, we're not only protecting the natural resources 00:02:59.240 --> 00:03:01.880 found in these marine sanctuaries, 00:03:01.880 --> 00:03:07.980 we're protecting the shipwrecks and the cultural resources and the maritime heritage of these sites. 00:03:08.640 --> 00:03:13.000 These special ocean areas also provide shelter and protection 00:03:13.000 --> 00:03:16.000 for many of these endangered species like you see here, 00:03:16.000 --> 00:03:19.860 the Hawaiian green sea turtle and the Hawaiian monk seal. 00:03:20.780 --> 00:03:27.580 Our mandate insists that we do education and outreach. 00:03:28.220 --> 00:03:33.660 That we also conduct research and monitoring, 00:03:33.660 --> 00:03:41.280 all to protect the resource of these special ocean areas that the federal government manages. 00:03:41.280 --> 00:03:43.940 And so these special ocean areas 00:03:45.840 --> 00:03:49.040 are places that you can enjoy, and you can recreate in. 00:03:49.040 --> 00:03:54.260 For example, you can kayak in many of your national marine sanctuaries. 00:03:54.260 --> 00:03:55.880 And although we're protected areas, 00:03:55.880 --> 00:03:59.980 we do allow commercial and recreational uses, such as fishing. 00:04:00.880 --> 00:04:03.180 If you like to get in the water and immerse yourself, 00:04:03.180 --> 00:04:07.360 there's great opportunities to snorkel in America's underwater treasures, 00:04:07.360 --> 00:04:09.660 or of course even scuba dive. 00:04:10.400 --> 00:04:13.760 There's places that you can surf within the sanctuary system, 00:04:13.760 --> 00:04:19.320 and, of course, getting on a boat and enjoying marine life viewing and other activities. 00:04:19.320 --> 00:04:23.380 All recreation that you can do in our national marine sanctuary. 00:04:23.600 --> 00:04:25.860 And if all of this excites you and you want to 00:04:25.860 --> 00:04:29.260 give back and contribute to these special ocean areas, 00:04:29.260 --> 00:04:31.780 you can sign up and become a volunteer. 00:04:31.780 --> 00:04:35.280 So there's lots of great ways to connect you and others 00:04:35.280 --> 00:04:39.620 to our nation's underwater treasures and underwater parks. 00:04:39.620 --> 00:04:46.100 Alright with that introduction, now let's get to today's presentation on sustainable seafood. 00:04:46.100 --> 00:04:48.800 So myself, I am Claire Fackler. 00:04:48.800 --> 00:04:55.020 I'm the National Education Liaison with the NOAA Office of National Marine Sanctuaries. 00:04:55.020 --> 00:04:57.400 I'm here in Santa Barbara, California, 00:04:57.400 --> 00:05:02.700 and I'm joined by my co-worker, Justin Umholtz, who is an education associate 00:05:02.700 --> 00:05:09.480 for the Papahānaūmokuākea Marine National Monument in the Northwestern Hawaiian Islands, 00:05:09.480 --> 00:05:12.460 and he is on the big island of Hawaii. 00:05:12.900 --> 00:05:17.039 And I'd like to now introduce you to our guest presenter today. 00:05:17.040 --> 00:05:20.140 We have chef Allen Susser. 00:05:20.140 --> 00:05:23.520 He is a James Beard Award-Winning chef 00:05:23.520 --> 00:05:28.940 who's passionate about the commitment to local and fresh ingredients. 00:05:29.420 --> 00:05:32.680 It's fun to know that the New York Times has called Chef Allen 00:05:32.680 --> 00:05:35.460 the Ponce de Leon of new Florida cooking. 00:05:35.460 --> 00:05:40.680 His landmark restaurant has changed the way that people eat in Miami forever, 00:05:40.680 --> 00:05:43.940 and has affected how we eat, how all of us eat today. 00:05:44.800 --> 00:05:49.680 Food and Wine Magazine has named Chef Allen one of the best 10 chefs in America. 00:05:50.280 --> 00:05:56.860 Chef Allen's consulting is a boutique sustainable restaurant and hospitality consulting firm 00:05:56.860 --> 00:06:03.300 which provides strategic initiative culinary resources and innovative direction for the industry. 00:06:03.300 --> 00:06:09.120 And one of the current projects he's pioneering, Chocolate in St. Lucia, West Indies. 00:06:09.780 --> 00:06:13.620 His Emerald Estate vintage chocolate is a bean to bar 00:06:13.620 --> 00:06:16.400 authentically handcrafted organic chocolate. 00:06:17.020 --> 00:06:21.500 He's also the culinary director for the Café at Books & Books. 00:06:21.860 --> 00:06:26.440 He was recently recognized by Slow Food USA as a lifetime achievement award 00:06:26.440 --> 00:06:30.560 for his commitment for working with local farmers and food artisans, 00:06:30.560 --> 00:06:32.160 and it goes on and on. 00:06:32.160 --> 00:06:34.540 He's a spokesperson for the National Mango Board, 00:06:34.540 --> 00:06:39.240 he's a culinary ambassador for the Monterey Bay Aquarium Seafood Watch program, 00:06:39.240 --> 00:06:41.120 and he has a number of books out. 00:06:41.120 --> 00:06:46.880 So we are so pleased to have our special guest Chef Allen Susser. 00:06:46.880 --> 00:06:50.440 So with that, we're going to go ahead and give you the controls, 00:06:50.440 --> 00:06:53.980 and you can begin to share your screen and take it away. 00:07:02.340 --> 00:07:05.820 Alright, we'll go ahead and unmute you Chef Allen, 00:07:05.820 --> 00:07:07.620 and you should be good to go. 00:07:11.120 --> 00:07:12.744 - Alright, alright. 00:07:12.744 --> 00:07:14.080 Am i here? 00:07:14.080 --> 00:07:15.280 - We can hear you! 00:07:15.280 --> 00:07:15.780 -Alright. 00:07:15.780 --> 00:07:18.600 And unfortunately for all of our viewers we had a little issue with the web camera 00:07:18.600 --> 00:07:20.851 on Chef Allen's end today. 00:07:20.860 --> 00:07:25.380 It wasn't working as we like it to, so we've asked him to turn it off. 00:07:25.380 --> 00:07:26.700 So, unfortunately, you won't be seeing him, 00:07:26.700 --> 00:07:30.680 but I will hop off the web camera and let Chef Allen take over. 00:07:30.680 --> 00:07:31.180 So there you go. 00:07:31.180 --> 00:07:34.480 -Okay, well thank you Claire, a pleasure. 00:07:34.480 --> 00:07:40.240 A pleasure to be here with you and kind of talk about sustainable seafood. 00:07:40.240 --> 00:07:45.999 Sustainable seafood is really something that I've come to love, 00:07:46.000 --> 00:07:53.780 and the need for it and the want to eat sustainable seafood as a chef 00:07:53.780 --> 00:07:55.740 I think is really important. 00:07:55.740 --> 00:08:01.660 It's somehow that we're going to make a huge difference in this, 00:08:01.660 --> 00:08:07.599 and I'll talk about how sustainable seafood affects us and the choices that we have. 00:08:08.640 --> 00:08:14.060 But as a chef, quality of fish, where the fish is coming from, 00:08:14.060 --> 00:08:20.380 making sure that there is good fresh fish for us to serve in restaurants, 00:08:20.380 --> 00:08:24.820 to serve locally, nationally, internationally, 00:08:24.820 --> 00:08:31.760 as well as to have enough fish coming from the ocean, coming from the rivers and seas. 00:08:32.180 --> 00:08:37.200 For us to have these choices and for future generations. 00:08:37.200 --> 00:08:39.180 So i think that's kind of what it's about. 00:08:40.460 --> 00:08:43.480 Just a little bit of background for me. 00:08:44.320 --> 00:08:47.660 I'm based here in Miami, Florida. 00:08:47.660 --> 00:08:54.420 And though I started fishing kind of in New York, I grew up in New York, 00:08:54.420 --> 00:09:00.260 and I started fishing off a small pier on Coney Island in New York City 00:09:00.260 --> 00:09:07.720 and kind of fishing from the beachside and learning that there were fish in the water out there. 00:09:07.720 --> 00:09:13.600 And, but quite honestly, I did not like the taste of fish. 00:09:13.600 --> 00:09:18.860 I grew up in a household that my mom did not cook fish well, 00:09:18.860 --> 00:09:22.040 and she always seemed to overcook the fish, 00:09:22.040 --> 00:09:29.500 and it's not something that I loved until I started to get involved with cooking myself 00:09:29.500 --> 00:09:36.440 and learning how to cook, and learning that there's better ways of cooking almost everything, creatively. 00:09:36.440 --> 00:09:41.820 And I learned about how to put flavors and use techniques 00:09:41.820 --> 00:09:45.180 and cultural connections to the food that I cook, 00:09:45.180 --> 00:09:47.880 and also come up with a sense of place. 00:09:48.400 --> 00:09:52.020 So, that's kind of just a background to connect, 00:09:52.020 --> 00:09:58.200 but I want to get into the presentation here and talk about sustainable seafood. 00:09:58.200 --> 00:10:01.880 So here, what we're gonna look at, 00:10:01.880 --> 00:10:06.820 just kind of see the different levels of fish that are in the waters. 00:10:06.820 --> 00:10:11.580 And you'll see that it's kind of one of those circles of life type of thing 00:10:11.580 --> 00:10:15.960 where one fish depends on another one fish eats another 00:10:16.560 --> 00:10:21.280 but they're all needed to be part of our program. 00:10:21.280 --> 00:10:29.600 So with that, what we will see is fish and shellfish are renewable resources. 00:10:29.600 --> 00:10:33.980 They can reproduce and replenish populations naturally. 00:10:35.200 --> 00:10:40.020 And that means that there's plenty of fish in the sea right now. 00:10:40.020 --> 00:10:44.260 But also what's happened in the past 50 years, 00:10:44.260 --> 00:10:49.360 our technical ability to fish with a sonar radar, 00:10:49.360 --> 00:10:53.440 different types of fishing techniques, different types of modern fishing boats. 00:10:53.440 --> 00:10:54.919 We've been overfishing. 00:10:54.920 --> 00:10:58.120 We've been overfishing certain types of fish. 00:10:58.120 --> 00:11:01.040 We've been hurting the environment, 00:11:01.040 --> 00:11:04.320 and so these are all problems that we're going to talk about 00:11:04.320 --> 00:11:09.600 as what we're kind of really focusing on is that if we left it alone, 00:11:09.600 --> 00:11:13.360 which we can't anymore, so we kind of have to protect it, 00:11:13.360 --> 00:11:17.380 and we have to make the right choices here. 00:11:17.380 --> 00:11:23.410 So what I want to suggest is that we need to catch our fish sustainably. 00:11:23.410 --> 00:11:29.040 We need to ask the question of your fishmonger or in your restaurant 00:11:29.040 --> 00:11:32.480 whether the fish has been caught sustainably. 00:11:32.480 --> 00:11:36.320 And I'll go into that as we go along here. 00:11:36.320 --> 00:11:42.720 So the challenges facing sustainable seafood are immense. 00:11:42.720 --> 00:11:47.620 There really are a lot of things, both on top of the water and under the water, 00:11:47.620 --> 00:11:50.560 and the things that are going to affect us. 00:11:51.920 --> 00:11:57.240 The major thing with sustainable seafood is taking care of the ocean, okay. 00:11:57.240 --> 00:12:00.180 If we don't take care of the ocean, we are in trouble. 00:12:00.180 --> 00:12:02.260 We're going to have a lot of problems. 00:12:02.260 --> 00:12:07.820 So global warming is our first monster out there, 00:12:08.520 --> 00:12:15.060 and that is a problem we need to get a hold and a handle on, global warming. 00:12:15.060 --> 00:12:19.340 We have to take into account what's happening with global warming, 00:12:19.340 --> 00:12:22.280 and we have to really work on that. 00:12:22.720 --> 00:12:27.279 What's also out there is red tide and green algae, 00:12:27.279 --> 00:12:34.000 and those are naturally forming that are affected by the types of 00:12:34.000 --> 00:12:42.960 water, the pollution, the desalinization, and kind of the pollution, the chemicals, acid rain. 00:12:42.960 --> 00:12:48.260 So these are all issues that we're having here in taking care. 00:12:48.260 --> 00:12:51.700 Here you've got just a picture of pollution, 00:12:51.700 --> 00:12:57.920 and believe it or not, this plastic bottle has life growing inside of it, 00:12:57.920 --> 00:13:01.680 which is kind of scary when you start to see that happening. 00:13:01.680 --> 00:13:02.900 Ocean plastic. 00:13:02.900 --> 00:13:06.020 I mean look at this beautiful reef, 00:13:06.020 --> 00:13:09.060 and you've got this pollution of ocean plastic. 00:13:09.060 --> 00:13:12.220 Now, this is just a small minor piece of plastic, 00:13:12.220 --> 00:13:15.740 but the volume of plastic in the ocean is horrendous. 00:13:15.740 --> 00:13:19.560 And this is going to hurt the sea, the sea life, 00:13:19.560 --> 00:13:23.340 'cause everything from the reef, the fish that eat off of the reef, 00:13:23.340 --> 00:13:29.220 the fish that are eating the fish next to the reef, it's all part of the cycle, 00:13:29.220 --> 00:13:32.020 and so that all depends on each other here. 00:13:32.020 --> 00:13:34.300 And so that's part of what's happening. 00:13:35.760 --> 00:13:37.940 As I mentioned in overfishing, 00:13:37.940 --> 00:13:42.520 when you over fish, when you're using factory boats and you're fishing, 00:13:42.520 --> 00:13:45.500 there's something we call bycatch. 00:13:45.500 --> 00:13:49.680 Fishermen sometimes catch and discard animals that they do not want, 00:13:49.680 --> 00:13:52.320 they can't sell, or they're not allowed to keep, 00:13:52.320 --> 00:13:55.840 and this is collectively known as bycatch. 00:13:55.840 --> 00:14:00.640 Unwanted catch also of ecological and economic issue, 00:14:01.220 --> 00:14:05.900 and we work with partners and fishermen to avoid bycatch. 00:14:07.000 --> 00:14:13.460 So just an example of that are "TEDs" in Florida and the Gulf of Mexico. 00:14:13.460 --> 00:14:18.440 They have been using nets for catching shrimp for ages, 00:14:18.440 --> 00:14:23.360 and they develop these TEDs, which are turtle extrusion devices, 00:14:23.360 --> 00:14:28.640 so that the turtles actually can come to the surface and get out of the net 00:14:28.640 --> 00:14:30.720 so they don't get caught in that. 00:14:30.720 --> 00:14:34.580 And that's kind of why the bycatch, to protect from bycatch. 00:14:34.580 --> 00:14:39.380 But also bycatch happens when a fish is caught out of season. 00:14:39.380 --> 00:14:42.280 Some of the times the regulations are set 00:14:42.280 --> 00:14:45.160 where a certain volume of fish can be caught, 00:14:45.160 --> 00:14:49.440 or within a season, there is a season that you cannot catch a fish. 00:14:49.440 --> 00:14:51.120 But if you're hauling up big nets, 00:14:51.120 --> 00:14:56.860 you may catch some other fish, some of the fish that are not to be regulated and caught, 00:14:56.860 --> 00:15:00.240 and so that you'll have to kind of put that back, 00:15:00.240 --> 00:15:04.480 and once they're caught in nets like that, it's not catch-and-release. 00:15:04.480 --> 00:15:07.240 This is bycatch, and it goes to waste. 00:15:07.240 --> 00:15:11.700 And wasteful use of the seafood is really horrible. 00:15:12.800 --> 00:15:14.540 So, sustainable fishing. 00:15:15.560 --> 00:15:20.260 We can sustainably harvest fish within certain limits without depleting the resource. 00:15:20.260 --> 00:15:22.900 We've been doing this for thousands of years. 00:15:22.900 --> 00:15:26.860 Fishermen out there from the coast, from off of fishing boats, 00:15:26.860 --> 00:15:28.040 they've been fishing, 00:15:28.040 --> 00:15:32.400 and it's just since we've got the modern technology and the volume 00:15:32.400 --> 00:15:35.720 that we've started to deplete the resource, 00:15:35.720 --> 00:15:37.560 but it doesn't have to be. 00:15:37.560 --> 00:15:40.100 And that's by fisheries management 00:15:40.100 --> 00:15:43.720 is the process of using science to determine these limits. 00:15:43.720 --> 00:15:46.140 And also that some fish are caught 00:15:46.140 --> 00:15:50.160 while some are left to reproduce and replace the fish that are caught. 00:15:50.160 --> 00:15:52.260 So that's kind of controlling it. 00:15:52.260 --> 00:15:55.000 Understanding how much fish can be caught, 00:15:55.000 --> 00:15:58.740 understanding when it can be caught and when not to, 00:15:58.740 --> 00:16:03.920 depending on whether they're molting or whether it's production time, 00:16:03.920 --> 00:16:07.340 and so that's kind of where where the difference is. 00:16:08.480 --> 00:16:13.240 What I want to suggest is that your seafood choices matter to the ocean. 00:16:13.240 --> 00:16:15.860 You, the individual, what you choose to buy, 00:16:15.860 --> 00:16:21.420 what you choose to eat, what you choose is going to make a difference, 00:16:21.420 --> 00:16:28.500 because that's what kind of moves forward into what we're going to be eating. 00:16:28.500 --> 00:16:31.380 And if you choose a sustainably caught fish, 00:16:31.380 --> 00:16:34.300 then the market will have sustainably caught fish. 00:16:34.300 --> 00:16:36.420 If we can't differentiate from it, 00:16:36.420 --> 00:16:39.040 then we're going to miss the boat here. 00:16:39.040 --> 00:16:43.780 So the idea of making choices will help to sustain a healthy fishery. 00:16:43.780 --> 00:16:47.100 It'll also maintain the local economy because usually 00:16:47.100 --> 00:16:51.120 local fish are caught in local areas by local fishermen, 00:16:51.120 --> 00:16:53.484 and they are small businesses. 00:16:53.484 --> 00:16:56.399 And maintaining small businesses with 00:16:56.400 --> 00:17:00.100 the cultural balance and the diversity of a small fishing village. 00:17:00.100 --> 00:17:04.100 There are not so many small fishing villages so much, 00:17:04.100 --> 00:17:09.080 but, guess what, all around the world there are small fishing villages. 00:17:09.080 --> 00:17:13.600 And it makes a difference as towards how they're coming to market with fish, 00:17:13.600 --> 00:17:17.700 as towards fish from other regions that are not caught sustainably, 00:17:17.700 --> 00:17:21.240 that are caught just factory fish. 00:17:21.240 --> 00:17:25.200 And we want to keep that sense of balance to where the fish comes from. 00:17:26.160 --> 00:17:31.120 So other choices that we make and put demand on the fish that are not doing well. 00:17:31.120 --> 00:17:36.740 Unintended catches, hundreds of thousands of turtles, birds, and other animals. 00:17:36.740 --> 00:17:40.400 Or sometimes, we're also catching too many of a specific fish, 00:17:40.400 --> 00:17:45.080 and that's horrible because if we catch too many we wipe out the population. 00:17:45.080 --> 00:17:48.120 We don't allow it to regenerate itself, 00:17:48.120 --> 00:17:52.120 and that's kind of why we talk about sustainable seafood. 00:17:52.120 --> 00:17:56.340 Trawling and dredging are harming the coral and other habitats, 00:17:56.340 --> 00:18:01.060 which is just kind of hurting the earth, the surface of the underwater, 00:18:01.060 --> 00:18:04.960 and that's really a problem that we're facing. 00:18:04.960 --> 00:18:11.000 So what I want to do is talk about fresh fish and determine the quality of fish 00:18:11.000 --> 00:18:16.100 'cause as a chef, and that's kind of where I'm sharing this perspective, from a chef's perspective. 00:18:16.400 --> 00:18:17.500 I'm not a scientist. 00:18:17.500 --> 00:18:20.380 I'm a fisherman, but I love to fish. 00:18:20.380 --> 00:18:25.566 I do it more recreationally, but I work with fishermen, 00:18:25.566 --> 00:18:31.440 and I think it's so important that you kind of learn 00:18:31.440 --> 00:18:35.740 what it is that fresh fish is about, or the quality of fish. 00:18:35.740 --> 00:18:41.680 And so that here are just a couple of ways when you're looking at the best quality of fish. 00:18:41.680 --> 00:18:46.520 A fresh fish has an odor that smells like fresh seawater, okay. 00:18:46.520 --> 00:18:49.060 Just as it was pulled fresh from the sea. 00:18:49.060 --> 00:18:54.280 Not a fishy smell that kind of smell denotes mishandling. 00:18:54.880 --> 00:18:58.240 I usually buy, as a chef, I usually buy whole fish 00:18:58.240 --> 00:18:59.960 because I want to see the whole fish. 00:18:59.960 --> 00:19:01.560 I want to see how fresh it is. 00:19:01.560 --> 00:19:03.440 I want to see the color of its eye, 00:19:03.440 --> 00:19:05.660 the brightness, the fullness of it. 00:19:06.020 --> 00:19:10.080 I also want to see the gills and make sure 00:19:10.080 --> 00:19:14.280 that they're red and pink and free of slime. 00:19:14.280 --> 00:19:18.480 Also, the cavity, the belly cavity, which is usually cut open, 00:19:18.480 --> 00:19:24.420 and it should be a bright red-blooded streak going through it. 00:19:24.420 --> 00:19:26.320 And also on the flesh side, 00:19:26.320 --> 00:19:31.420 where the flesh, if you press the flesh itself, it will bounce out. 00:19:31.420 --> 00:19:32.680 It will bounce back, 00:19:32.680 --> 00:19:34.400 and it'll have some spring to it. 00:19:34.400 --> 00:19:37.200 If the fish is old, where you pressed your finger in, 00:19:37.200 --> 00:19:40.660 it will leave an indent, and that's not good. 00:19:40.660 --> 00:19:46.480 Buying fresh fish is super important because that's where the flavor is. 00:19:46.480 --> 00:19:52.160 That's where it's going to be how you can cook and be creative in your cooking, 00:19:52.160 --> 00:19:54.720 when you start off with great ingredients. 00:19:54.720 --> 00:20:00.400 The quality of your fresh ingredients, the quality of your fish is tremendously important, 00:20:00.400 --> 00:20:02.600 and that's kind of what we're going to explore. 00:20:02.600 --> 00:20:05.980 A little bit of the regional faces of this 00:20:05.980 --> 00:20:08.799 as we look around the United States. 00:20:08.800 --> 00:20:11.880 Because to me, cooking is local, seasonal, 00:20:11.880 --> 00:20:14.700 and must be sustainable. 00:20:14.700 --> 00:20:21.160 So, local means kind of capturing the flavors of the location that you're in, 00:20:21.160 --> 00:20:27.060 whether you're talking about a region of the United States, if you're talking about Florida. 00:20:27.300 --> 00:20:29.060 Here, I live in Florida, 00:20:29.060 --> 00:20:31.560 and so that my region is Florida. 00:20:31.560 --> 00:20:35.520 My region is also south United States. 00:20:35.520 --> 00:20:38.320 But also I have the Gulf of Mexico on one side of me, 00:20:38.320 --> 00:20:42.600 I have the Gulf Stream coming in on the other, and I have the Caribbean. 00:20:42.600 --> 00:20:47.600 So the volume of fish that I have here is just amazing. 00:20:47.600 --> 00:20:49.140 The varieties of fish. 00:20:49.141 --> 00:20:51.241 And so that cooking is local. 00:20:51.241 --> 00:20:55.060 Seasonal, there's different consequences of seasonality. 00:20:55.060 --> 00:20:57.760 Here in Miami, we've got a tropical fruit season, 00:20:57.760 --> 00:21:01.680 a citrus season, herbs and spices, vegetables, 00:21:01.680 --> 00:21:08.440 and also different local influences that I'll go into as we go through this presentation. 00:21:09.140 --> 00:21:11.720 So when you're cooking regionally, 00:21:11.720 --> 00:21:15.380 cooking with seasonal ingredients are tremendously important. 00:21:15.940 --> 00:21:21.060 Motivated by local resources, from the farms from rivers from the seas, 00:21:21.060 --> 00:21:22.700 so I deal with farmers. 00:21:22.700 --> 00:21:25.300 Whenever I can't go directly to a farmer, 00:21:25.300 --> 00:21:27.020 I go to a farmer's market. 00:21:27.020 --> 00:21:31.780 It makes a difference because it also helps you shop in season. 00:21:31.780 --> 00:21:34.440 And when you're shopping in season, guess what, 00:21:34.440 --> 00:21:37.440 you're getting the freshest ingredients. 00:21:37.440 --> 00:21:39.320 You're also getting what's in season, 00:21:39.320 --> 00:21:41.180 so it's the most nutritional 00:21:41.180 --> 00:21:43.040 It's the most nutritional, 00:21:43.040 --> 00:21:47.180 but also it's probably the least expensive because it's in season. 00:21:47.180 --> 00:21:50.740 And then topping it off is the flavor. 00:21:50.740 --> 00:21:53.280 The flavor is the premium prime flavor 00:21:53.280 --> 00:21:56.600 when you're talking about local in season flavorful 00:21:56.600 --> 00:21:59.460 from the farms or from the rivers and season. 00:21:59.460 --> 00:22:01.920 That's why I love fresh fish here. 00:22:01.920 --> 00:22:04.200 Inspired by various cultural factors – 00:22:04.200 --> 00:22:07.160 cooking methods, spices, and a sense of place. 00:22:07.160 --> 00:22:09.200 As I say here in Miami, 00:22:09.200 --> 00:22:12.820 the diversity of our culture here, of the Caribbean influence, 00:22:12.820 --> 00:22:15.460 of the South American influence, the Latin influence, 00:22:15.460 --> 00:22:21.320 the North American influence, the United States influences, the Northeast and the Midwest, 00:22:21.320 --> 00:22:23.100 amazing amount of influences. 00:22:23.100 --> 00:22:24.420 I love that diversity. 00:22:24.420 --> 00:22:26.740 That diversity brings a sense of place. 00:22:26.740 --> 00:22:30.380 It brings interesting techniques and flavors, 00:22:30.380 --> 00:22:33.840 and that's really what's great about regional cooking. 00:22:34.500 --> 00:22:37.820 Regional cooking also has great ideas 00:22:37.820 --> 00:22:40.280 because you know you're coming up with what's seasonal, 00:22:40.280 --> 00:22:44.180 and you become inventive and also it brings out 00:22:44.180 --> 00:22:48.220 a natural hospitality to who we are and what we're doing. 00:22:48.720 --> 00:22:52.920 And guess what, it's making foods that's undeniably delicious. 00:22:53.320 --> 00:22:56.580 That's really what the idea of the seasonality is. 00:22:56.580 --> 00:23:00.780 So what I'm going to do is a kind of explore with you our coastal regions – 00:23:01.260 --> 00:23:06.760 the Northeast, the Southeast, the Gulf Coast, and the West Coast of the United States. 00:23:06.760 --> 00:23:11.100 And looking at the types of regional cooking is done. 00:23:11.100 --> 00:23:16.480 The types of regional foods that are utilized and the seasonality of it. 00:23:16.480 --> 00:23:20.300 So I'm going to start off first off with the northeastern area. 00:23:20.840 --> 00:23:23.980 Northeast has beautiful fish out there 00:23:23.980 --> 00:23:28.520 And kind of just want to tip my hat here to the national marine sanctuaries 00:23:28.520 --> 00:23:34.380 because off of the Northeast coast is the Stellwagen Bank National Marine Sanctuary, 00:23:34.380 --> 00:23:39.240 which again, people fish at, people can dive at, people can utilize. 00:23:39.240 --> 00:23:43.260 It's this beautiful underwater national park kind of thing 00:23:43.260 --> 00:23:48.620 that is kind of promoting conservation and sustainability, 00:23:49.280 --> 00:23:53.420 as well as the other things that we're going to look at. 00:23:53.420 --> 00:23:58.140 So in thinking Northeastern, local, and seasonal, 00:23:58.140 --> 00:24:01.240 to begin with, you start off with the historical. 00:24:01.240 --> 00:24:05.860 Who's there, the types of people, the European colonists, the influences of the European. 00:24:05.860 --> 00:24:09.020 But really just as much as the Southeast and here in Miami, 00:24:09.020 --> 00:24:11.693 you've got a myriad of immigrant influences, 00:24:11.700 --> 00:24:15.200 as well as Portuguese, Italian, Dominican, and Chinese. 00:24:15.200 --> 00:24:19.020 So, the cultural influences are immense. 00:24:19.020 --> 00:24:22.320 The type of fish that are swimming there are 00:24:22.320 --> 00:24:28.320 Halibut, Lingcod, Tuna, Sea Bass, Bluefish, and Salmon. 00:24:28.320 --> 00:24:31.180 So the varieties of fish are great, 00:24:31.180 --> 00:24:33.480 and that's really what makes it interesting in cooking, 00:24:33.480 --> 00:24:35.820 when you've got a great variety of fish. 00:24:35.820 --> 00:24:42.820 Shellfish, oh my god, clams, oysters, delicious mussels, scallops, crab, and lobster. 00:24:43.900 --> 00:24:48.520 It's really just amazing the volume and choices that you have. 00:24:48.520 --> 00:24:53.440 And so utilizing these seasonally, utilizing them locally. 00:24:53.440 --> 00:24:56.420 And then the vegetables are always important: 00:24:56.420 --> 00:25:02.200 corn, squash, cranberries, sunchokes, and really some great dairy up there. 00:25:02.200 --> 00:25:05.580 So kind of looking at some sustainable recipes. 00:25:06.920 --> 00:25:10.240 These are just some ideas of some flavors that are going on. 00:25:10.240 --> 00:25:16.480 A New England Clam Chowder, steamed lobster or grilled lobster, lobster rolls. 00:25:16.480 --> 00:25:22.900 Actually, lobsters is a really good example of sustainable seafood because 00:25:22.900 --> 00:25:28.600 the way that they're harvested, the way that they grow the seasonality of it. 00:25:29.460 --> 00:25:32.040 Great product for that. 00:25:32.780 --> 00:25:33.674 Fluke ceviche. 00:25:33.674 --> 00:25:34.174 - [Justin Umholtz] Chef Allen. 00:25:34.174 --> 00:25:34.674 -Yes? 00:25:34.680 --> 00:25:36.100 - Chef Allen, I'm sorry to interrupt. 00:25:36.100 --> 00:25:39.480 You had asked potentially to do a poll at the clam chowder. 00:25:39.480 --> 00:25:41.980 - Okay, okay that's awesome. 00:25:42.800 --> 00:25:46.280 - Alright folks, so Chef Allen's prepared a few polls for you. 00:25:46.280 --> 00:25:48.180 I'm going to pull up the first one. 00:25:48.640 --> 00:25:49.480 - Thank you! 00:25:49.480 --> 00:25:49.980 [Laughing] 00:25:49.980 --> 00:25:53.740 Talking about regional influences: what is your preference? 00:25:53.740 --> 00:25:56.640 So you can go ahead and click on either 00:25:56.640 --> 00:25:59.620 New England Clam Chowder or Manhattan Clam Chowder. 00:25:59.620 --> 00:26:02.040 If you can't see it, it is behind your screen. 00:26:02.040 --> 00:26:05.340 So just move your screen, and it should be showing up. 00:26:05.700 --> 00:26:06.200 Let's see. 00:26:06.200 --> 00:26:12.020 We have 58% of people have voted, 63. 00:26:12.020 --> 00:26:14.220 I'm going to give you another few seconds. 00:26:14.220 --> 00:26:15.120 - Okay 00:26:15.420 --> 00:26:18.360 - A couple more folks in here before I close the poll. 00:26:18.800 --> 00:26:20.780 Alright, it looks like we're kind of steady now, 00:26:20.780 --> 00:26:24.940 so I'm going to go ahead and close the poll in three, two, one. 00:26:25.780 --> 00:26:27.460 And let's share it. 00:26:28.260 --> 00:26:31.260 Alright, so Chef Allen, I don't know if you can see it, so I'll read it out loud to you. 00:26:31.260 --> 00:26:33.880 - [Laughing] I can! 00:26:33.880 --> 00:26:35.380 - You can, okay great. 00:26:35.380 --> 00:26:38.960 - Yeah, New England Clam Chowder 87%, 00:26:38.960 --> 00:26:42.068 and Manhattan Clam Chowder 13. 00:26:42.068 --> 00:26:45.279 Alright, so interesting enough. 00:26:45.280 --> 00:26:48.680 Okay, now there's a regional play. 00:26:50.740 --> 00:26:52.940 Manhattan is, the differential... 00:26:54.340 --> 00:26:56.360 It's cooked slightly different, 00:26:56.360 --> 00:27:01.880 but New England Clam Chowder is a clam based with cream. 00:27:01.880 --> 00:27:04.780 Okay, cream, potatoes, bacon, etc. 00:27:04.780 --> 00:27:11.120 And then Manhattan Clam Chowder is with a tomato base with fresh tomatoes. 00:27:11.120 --> 00:27:14.100 So again, just regional preference on something, 00:27:14.100 --> 00:27:19.360 and I'm really interested to see that whether more people are just familiar 00:27:19.360 --> 00:27:22.960 with New England Clam Chowder as a general idea, 00:27:22.960 --> 00:27:27.760 or whether it's actually the taste preferential, but that's awesome. 00:27:27.760 --> 00:27:29.600 Thank you for responding to that. 00:27:29.600 --> 00:27:32.960 It's kind of interesting to see where the preferences are. 00:27:34.380 --> 00:27:39.360 So going on, some other Northeastern type of recipes are 00:27:39.360 --> 00:27:44.420 fluke ceviche with watermelon, Sicilian pistachios and sea salt. 00:27:44.960 --> 00:27:51.000 Or even a clam bake with lobsters, clams chorizo, sweet corn, and potatoes – there's a classic. 00:27:51.900 --> 00:27:57.120 And poached cod with saffron and mussels, and fava bean succotash. 00:27:57.980 --> 00:28:00.240 So I just mentioned the clam bake. 00:28:00.240 --> 00:28:04.160 Colors, textures, flavors – unbelievable. 00:28:04.940 --> 00:28:09.880 Lobsters, corn – the combination works well. 00:28:10.280 --> 00:28:13.300 Clams, sometimes people put oysters sometimes there's chorizo 00:28:13.300 --> 00:28:15.400 or some kind of sausage in there. 00:28:15.400 --> 00:28:17.760 Usually, potatoes are in that, 00:28:17.760 --> 00:28:21.780 and in the traditional clam bake, it's something that's cooked on the beach. 00:28:22.980 --> 00:28:26.000 Now not too many people really do that nowadays, 00:28:26.000 --> 00:28:33.040 but the cultural background of that is digging a hole in the sand in the summertime, 00:28:33.040 --> 00:28:36.399 making a fire, and burning it out to coal, 00:28:36.400 --> 00:28:41.440 placing wet blankets down, putting the seafood and vegetables in there, 00:28:41.440 --> 00:28:47.220 covering it up and then covering it with sand, playing the day away, 00:28:47.220 --> 00:28:53.940 and then a couple hours later, kind of coming back and it's all kind of steamed together in that. 00:28:53.940 --> 00:28:57.660 So, that's kind of what a New England clam bake looks like. 00:28:57.660 --> 00:28:59.640 And so, kind of some fun stuff, 00:28:59.640 --> 00:29:04.799 and I think having these connotations, these things that 00:29:04.800 --> 00:29:11.240 speak to where the food comes from, speak to locality, speak to kind of summer fun in the sun, 00:29:12.380 --> 00:29:14.195 it's really part of our culture, 00:29:14.195 --> 00:29:17.200 and that's kind of what our food talks to our culture, 00:29:17.200 --> 00:29:20.420 which talks to the way that we eat and who we are. 00:29:20.420 --> 00:29:22.680 And that's kind of where that comes back. 00:29:23.520 --> 00:29:28.720 Here's another picture of a poached cod with saffron and mussels, 00:29:29.120 --> 00:29:32.940 kind of a Portuguese sort of flavor profile. 00:29:32.940 --> 00:29:37.020 Saffron, really big aromatics with mussels out of the shell, 00:29:37.020 --> 00:29:41.200 and beautifully poached cod going on there. 00:29:41.200 --> 00:29:45.980 So interesting enough, one of the things that the national marine sanctuaries 00:29:45.980 --> 00:29:53.880 at Stellwagen Bank marine works with Massachusetts marine educators, 00:29:53.880 --> 00:29:56.260 and they did a student marine art contest. 00:29:56.260 --> 00:29:58.220 Here's just one of the pictures. 00:29:58.220 --> 00:30:01.200 So I love that because it brings back the 00:30:01.200 --> 00:30:08.580 artistic and the involvement with the oceans and really our involvement with the ocean, 00:30:08.580 --> 00:30:12.760 our involvement, whether it's in the art or whether it's involvement at the beach site, 00:30:12.760 --> 00:30:18.660 or in involvement at the table, it's all so important to what we're doing here with sustainability. 00:30:18.660 --> 00:30:24.800 That's all part of the idea of what sustainability is so important to us for. 00:30:24.800 --> 00:30:27.360 Now I'm going to move on to Southeastern. 00:30:27.360 --> 00:30:29.000 The southeastern region, 00:30:29.000 --> 00:30:34.920 which kind of generally goes from the Carolinas, south around Florida. 00:30:34.920 --> 00:30:37.420 And Florida, you've got the Florida Keys, 00:30:37.420 --> 00:30:41.460 and here you've got a picture of fishing the flats, 00:30:42.160 --> 00:30:46.680 which is kind of a very interesting bonefish, 00:30:46.680 --> 00:30:53.080 very flat around the Florida Keys on the gulf side in the Gulf of Mexico. 00:30:53.080 --> 00:30:55.060 And so talking about the Southeast, 00:30:55.060 --> 00:30:56.940 also the Florida Keys, 00:30:56.940 --> 00:31:00.980 there's a very large national marine sanctuary there. 00:31:00.980 --> 00:31:05.520 That's again, it's like a beautiful underwater national park, 00:31:05.520 --> 00:31:12.140 and lots of great snorkeling, community involvement – people are fishing there, 00:31:12.140 --> 00:31:14.420 snorkeling, using the beaches. 00:31:14.420 --> 00:31:15.580 It's just beautiful. 00:31:17.720 --> 00:31:20.260 So I want to talk about one of my favorites, 00:31:20.260 --> 00:31:22.140 which is stone crabs. 00:31:22.140 --> 00:31:27.560 Now stone crabs was a sustainable resource. 00:31:27.560 --> 00:31:29.340 It was sustainable. 00:31:29.340 --> 00:31:32.060 Right now, we're sort of questioning it. 00:31:32.060 --> 00:31:36.880 This is what the whole stone crab looks like just out of the water. 00:31:36.880 --> 00:31:40.940 And actually, generally, you don't get to see that crab whole because 00:31:40.940 --> 00:31:45.860 what they do is when we harvest it, they harvest the two claws right now. 00:31:45.860 --> 00:31:49.097 It used to be just one claw, depending on the size, 00:31:49.100 --> 00:31:53.240 and the harvest is done during specific times of the year, 00:31:53.240 --> 00:31:57.820 so that's from October 15 through May 15th is stone crab season. 00:31:57.820 --> 00:32:00.260 So on the other times we don't harvest it, 00:32:00.260 --> 00:32:02.620 it's illegal to take them out of the water, 00:32:02.620 --> 00:32:05.240 so it allows them to grow and regenerate. 00:32:05.240 --> 00:32:06.420 And that's fine, 00:32:06.420 --> 00:32:13.960 but what the problem is and with stone crabs in recent time is global warming. 00:32:13.960 --> 00:32:19.400 The weather, the temperature of the water is warming in the Keys, 00:32:19.400 --> 00:32:21.120 so they're not as active. 00:32:21.120 --> 00:32:23.640 They're not molting the same. 00:32:23.640 --> 00:32:30.780 Also in the Keys, coming out of the Gulf is red tide, 00:32:30.780 --> 00:32:35.880 which is also something that's coming out of the Everglades. 00:32:35.880 --> 00:32:39.100 And also green algae bloom, 00:32:39.100 --> 00:32:45.520 which is also coming from the other side on the Atlantic side. 00:32:45.580 --> 00:32:49.900 Also affecting stone crabs is severe hurricanes. 00:32:49.900 --> 00:32:54.040 The severe hurricanes are happening more often, 00:32:54.040 --> 00:32:57.820 and it's also part of global warming as the water is warm, 00:32:57.820 --> 00:33:04.660 the hurricanes become more severe and harder to predict and then control, 00:33:04.660 --> 00:33:10.960 so we're getting hit hard in the water because there's nothing protecting the sea from the hurricanes. 00:33:12.260 --> 00:33:14.660 As I suggested, they're taking two claws. 00:33:14.660 --> 00:33:18.940 Up until a couple of years ago, stone crabbing and stone crabbers 00:33:18.940 --> 00:33:21.540 were only allowed to take one claw. 00:33:21.540 --> 00:33:25.060 The beauty of this stone crab is that they actually grow the claw back, 00:33:25.060 --> 00:33:26.300 so it takes a little bit of time, 00:33:26.300 --> 00:33:27.920 but they grow the claw back. 00:33:27.920 --> 00:33:30.680 In about 18 months they can grow the claw back, 00:33:30.680 --> 00:33:33.580 and it will have two claws again. 00:33:33.580 --> 00:33:37.560 Also affecting is supply and demand. 00:33:37.560 --> 00:33:39.560 In order to have stone crabs, 00:33:39.560 --> 00:33:41.620 it used to be you had to come to Miami. 00:33:41.620 --> 00:33:46.460 You had to go to the Keys, you had to be in Florida to eat stone crabs. 00:33:46.460 --> 00:33:49.180 Now, they're shipped all over the world, 00:33:49.180 --> 00:33:51.540 as so many foods are shipped all over the world. 00:33:51.540 --> 00:33:53.060 It's supply and demand. 00:33:53.060 --> 00:33:53.838 It's dollars. 00:33:53.838 --> 00:33:55.128 It's the golden rule. 00:33:55.128 --> 00:33:57.580 If you've got the gold, you rule. 00:33:57.580 --> 00:34:00.420 If you want stone crabs and you're somewhere else, 00:34:00.420 --> 00:34:02.820 if you've got the money, you can buy it. 00:34:02.820 --> 00:34:07.740 And so that is over overstretching the supply, 00:34:07.740 --> 00:34:09.380 and that's the problem. 00:34:09.380 --> 00:34:12.300 And then the seasonal catch still remains, 00:34:12.300 --> 00:34:16.820 and I'm hoping that they don't shorten the season with that. 00:34:16.820 --> 00:34:18.480 So I just want to give you a picture of 00:34:18.480 --> 00:34:21.400 what the stone crabs look like when they're cooked, 00:34:21.760 --> 00:34:22.980 and it can range, 00:34:22.980 --> 00:34:29.780 and they have different sizing allocations, from colossal all the way down to medium with that. 00:34:30.540 --> 00:34:33.140 Now, I want to talk about Lionfish. 00:34:33.140 --> 00:34:37.840 This is a fish that we have in our waters. 00:34:37.840 --> 00:34:39.660 It's an invasive species. 00:34:39.660 --> 00:34:42.440 This Lionfish is a beautiful fish, 00:34:42.440 --> 00:34:47.620 but it does not belong in Florida waters, nor does it belong in the Caribbean. 00:34:47.620 --> 00:34:49.480 It's a fish out of the Indian Ocean, 00:34:49.480 --> 00:34:50.520 and that's where it belongs. 00:34:50.520 --> 00:34:51.880 It has natural enemies. 00:34:52.480 --> 00:34:55.540 Here, this fish has no natural enemy. 00:34:55.540 --> 00:34:57.540 Not only does it not have a natural enemy, 00:34:57.540 --> 00:34:59.746 but it eats everything on the reef. 00:34:59.746 --> 00:35:02.079 It eats every little fish on the reef, 00:35:02.079 --> 00:35:05.440 and so what happens by it eating everything on the reef, 00:35:05.440 --> 00:35:09.920 it significantly threatens the biodiversity and the health of the reef. 00:35:09.920 --> 00:35:13.100 And if we destroy the fish on the reef, 00:35:13.100 --> 00:35:14.320 it destroys the reef. 00:35:14.320 --> 00:35:15.820 It destroys the reef, 00:35:15.820 --> 00:35:20.240 then we have more tidal change and we have more problems with the seafood 00:35:20.240 --> 00:35:27.600 because the fish that grow on the reef are being eaten by fish a little bit outside of the reef 00:35:27.600 --> 00:35:31.700 that are eaten by bigger fish and eaten by the apex feeders. 00:35:31.700 --> 00:35:38.080 And so it's a whole fish chain that's threatened by this little beautiful fish. 00:35:38.080 --> 00:35:42.960 So with that, I actually wrote a new cookbook, Green Fig and Lionfish, 00:35:42.960 --> 00:35:46.100 talking about sustainable Caribbean cooking. 00:35:46.520 --> 00:35:51.760 And my motto on that is to eat them to beat them, okay. 00:35:51.760 --> 00:35:56.380 We have to start eating Lionfish in order to eradicate them 00:35:56.380 --> 00:35:58.720 because it has no natural enemy. 00:35:58.720 --> 00:36:03.200 So just as I'm saying we have to slow down on stone crab, 00:36:03.200 --> 00:36:05.800 we've got to pick up the pace on Lionfish. 00:36:05.800 --> 00:36:07.440 It's a delicious fish. 00:36:07.440 --> 00:36:10.660 It's a really nice, white, briny fish, 00:36:10.660 --> 00:36:13.700 and let's start eating it! 00:36:13.700 --> 00:36:16.320 So that's part of our story here. 00:36:16.720 --> 00:36:18.840 Seasonal and local here in the Southeast, 00:36:18.840 --> 00:36:21.900 you're looking at different fishes. 00:36:22.540 --> 00:36:27.840 Grouper, Snapper, Yellowtail, Tilefish, Tripletail, Mullet, 00:36:27.840 --> 00:36:30.160 great array of fish that are here. 00:36:30.160 --> 00:36:31.460 Also on seafood, 00:36:31.460 --> 00:36:34.900 shrimp, crab, stone crab, Florida lobster, 00:36:34.900 --> 00:36:40.060 which is a beautiful warm weather lobster, warm water lobster. 00:36:40.060 --> 00:36:44.600 We use grits and rice, corn, boniato, name, 00:36:44.600 --> 00:36:46.840 again, depending on the cultural background, 00:36:46.840 --> 00:36:50.340 what kind of starches are used in the cooking. 00:36:50.340 --> 00:36:55.840 Beans and greens, okra, calabaza, chayote, plantains, zucchinis, and peppers. 00:36:55.840 --> 00:36:57.260 It's kind of like endless, 00:36:57.260 --> 00:36:58.580 and then, hold on. 00:36:59.680 --> 00:37:05.780 Tropical mangoes, papaya, citrus, oranges, grapefruits, tangerines. 00:37:05.780 --> 00:37:07.980 This is like the best place in the world to be cooking. 00:37:07.980 --> 00:37:09.980 That's why I love being here in Miami 00:37:09.980 --> 00:37:15.120 and cooking and utilizing all of these wonderful ingredients. 00:37:15.120 --> 00:37:20.780 So here I'm going gonna look at some sustainable seafood recipes from the Southeast. 00:37:20.780 --> 00:37:25.340 Wild-caught shrimp with heirloom grits and tomato gravy. 00:37:25.340 --> 00:37:31.200 Tilefish with braised collard greens, butter beans that preserve tomato and pickled okra. 00:37:31.440 --> 00:37:36.820 Also, King Mackerel Crudo or Smoked Cobia. 00:37:36.820 --> 00:37:40.120 Okay so kind of really some delicious things. 00:37:40.120 --> 00:37:43.940 Here's a picture of the shrimp and grits with tomato and gravy. 00:37:46.760 --> 00:37:50.820 It can go from simple grits to organic grits. 00:37:50.820 --> 00:37:56.200 It can go from wild-caught shrimp, Key West shrimp, to other types of shrimp. 00:37:56.200 --> 00:37:58.920 So again, we have choices to make. 00:37:58.920 --> 00:38:01.120 We have choices to bring it in, 00:38:01.120 --> 00:38:05.040 and that's really kind of the difference that we have here. 00:38:05.040 --> 00:38:08.960 Here's a Kingfish Mackerel Crudo, 00:38:08.960 --> 00:38:13.240 which is raw, but it's kind of marinated with a Leche de Tigre, 00:38:13.240 --> 00:38:16.940 which is a lime and tangerine, sort of a vinaigrette. 00:38:17.800 --> 00:38:21.140 And now, I'm gonna move on to the Gulf Coast. 00:38:21.720 --> 00:38:26.760 Gulf Coast, off of the Gulf of Mexico 00:38:26.760 --> 00:38:31.360 also has some great opportunities for choices of fish, 00:38:32.160 --> 00:38:33.880 and that's kind of what we're looking at. 00:38:33.880 --> 00:38:36.500 Here again, you've got another national marine sanctuary, 00:38:36.500 --> 00:38:39.420 and this is called Flower Gardens Bank, 00:38:40.480 --> 00:38:43.220 kind of off the Texas coast, 00:38:43.220 --> 00:38:45.119 which you'll see here. 00:38:45.119 --> 00:38:52.720 And also, education is important to know it's there. 00:38:52.720 --> 00:38:56.060 Get out there, swim it, and be a part of it. 00:38:56.060 --> 00:39:01.260 But here looking at the seasonal and local Gulf Coast ingredients. 00:39:01.260 --> 00:39:05.820 Black Grouper, Redfish, Swordfish, and Pompano. 00:39:05.820 --> 00:39:08.520 Oysters and clams, crab and shrimp. 00:39:09.560 --> 00:39:12.360 On the produce side, 00:39:12.360 --> 00:39:19.380 you've got corn and black-eyed peas, greens, collard greens mustard greens lots of greens, 00:39:19.380 --> 00:39:23.200 as well as rice and sweet potatoes and grits. 00:39:23.200 --> 00:39:25.620 So great opportunity to cook. 00:39:26.080 --> 00:39:31.940 Also, you'll see a little bit of a New Orleans and Creole influences here in the Gulf. 00:39:31.940 --> 00:39:35.960 Cajun shrimp and crab with a hominy gumbo. 00:39:35.960 --> 00:39:37.180 A Gulf Shrimp Po Boy, 00:39:37.180 --> 00:39:42.400 so shrimp here used in a sandwich is wonderful. 00:39:43.220 --> 00:39:47.060 Blue Crab Beignets is another way of making sort of like a crab cake. 00:39:47.920 --> 00:39:51.440 Scallops with summer squash and sweet corn puree. 00:39:51.440 --> 00:39:56.920 Grilled Mahi Mahi with a mango habanero barbecue sauce. 00:39:56.920 --> 00:40:01.440 And even a Cornmeal Fried Redfish with black eyed peas 00:40:01.440 --> 00:40:06.360 and roasted corn salad and pickled collard greens. 00:40:06.360 --> 00:40:09.080 So, kind of really wonderful flavors. 00:40:09.080 --> 00:40:10.300 Here's a picture of the 00:40:10.300 --> 00:40:14.680 Grilled Mahi Mahi with a mango habanero barbecue salsa. 00:40:15.220 --> 00:40:16.680 Instead of a sauce, you're using a salsa, 00:40:16.680 --> 00:40:22.160 which is kind of great flavor textures, keeps it fresh but nice and spicy 00:40:22.160 --> 00:40:28.460 with the habanero in it and some of the barbecue chili's spices. 00:40:29.840 --> 00:40:37.460 Here's a gumbo with some local shrimp cooked Cajun-style with sausage and okra, 00:40:37.460 --> 00:40:39.280 which is really delicious. 00:40:39.280 --> 00:40:43.260 Look at that richness that's coming in with that. 00:40:43.260 --> 00:40:46.460 I think we had another poll that we wanted to do here. 00:40:49.460 --> 00:40:52.060 - [Justin Umholtz] Perfect timing, I was just gonna ask you. 00:40:52.060 --> 00:40:52.560 - Okay! 00:40:52.560 --> 00:40:54.040 - Alright, here we go. 00:40:54.040 --> 00:40:56.460 So, I am launching the poll. 00:40:56.460 --> 00:41:00.180 Please indicate your favorite out of these three options: 00:41:00.180 --> 00:41:02.895 Ceviche, Crudo, or Pickled Fish. 00:41:02.900 --> 00:41:04.640 Again if you can't see the poll, 00:41:04.640 --> 00:41:07.320 it is probably behind the screen you're looking at, 00:41:07.320 --> 00:41:11.280 so diminish that screen and you'll be able to see it. 00:41:11.600 --> 00:41:13.100 - [Claire] Yep, or if you're in full-screen mode, 00:41:13.100 --> 00:41:16.420 you can pop out of full-screen mode temporarily to answer the poll. 00:41:16.700 --> 00:41:17.237 - Yes. 00:41:17.240 --> 00:41:19.420 - Okay, good. 00:41:19.420 --> 00:41:22.180 - Alright, well ceviche looks pretty high up there. 00:41:22.180 --> 00:41:24.340 We have about 62% voted, 00:41:24.340 --> 00:41:27.240 so I'm going to give you a little bit more time to vote. 00:41:27.240 --> 00:41:28.620 Let's see if we can bump that up. 00:41:29.440 --> 00:41:32.680 Take your last five seconds to share your opinion. 00:41:36.480 --> 00:41:40.780 Alright, I am going to close in three, two, one. 00:41:42.060 --> 00:41:44.100 And share the results. 00:41:44.100 --> 00:41:45.440 Chef Allen, can you see that? 00:41:45.440 --> 00:41:46.200 - I can. 00:41:46.200 --> 00:41:47.700 So, interesting results. 00:41:47.700 --> 00:41:56.080 Ceviche was 71%, Crudo was 17%, and Pickled Fish was 12%. 00:41:56.080 --> 00:41:58.800 Now, these can be cultural options. 00:41:58.800 --> 00:42:03.280 These can be just well knowledgeable what the preference is, 00:42:03.880 --> 00:42:05.860 and that's awesome. 00:42:05.860 --> 00:42:10.120 I really think that having choices, 00:42:10.120 --> 00:42:12.400 being able to select the flavors, 00:42:12.400 --> 00:42:14.740 that's why we love seafood. 00:42:14.740 --> 00:42:17.440 There's so many ways of preparing it, 00:42:17.440 --> 00:42:22.520 and so many options that we have so that the variety is there. 00:42:22.520 --> 00:42:26.400 And that's kind of why seafood is my my favorite to prepare 00:42:26.400 --> 00:42:31.200 because we have so many ways of preparing it in that sort of fashion. 00:42:31.200 --> 00:42:37.500 So talking about pickled, this is some pickled cucumbers and ginger 00:42:37.820 --> 00:42:39.740 with a nice fish from the West Coast, 00:42:39.740 --> 00:42:44.940 and I'm going to move on to some of the flavors of the West Coast. 00:42:44.940 --> 00:42:48.319 Off the California coast, that is. 00:42:48.320 --> 00:42:51.520 And here I'm gonna look at the Monterey Bay, 00:42:52.120 --> 00:42:55.060 which is just a magnificent area. 00:42:55.060 --> 00:42:59.060 Unbelievable what's available from the Monterey Bay, 00:42:59.060 --> 00:43:03.599 not only in seafood but in kind of a different sea life. 00:43:03.600 --> 00:43:06.080 The whales, the otters, the seals, 00:43:06.720 --> 00:43:09.220 and how the balance of life there is 00:43:09.220 --> 00:43:14.000 and kind of how maybe something like the otters are helping the ecosystem. 00:43:14.000 --> 00:43:18.240 They eat and stabilize the kelp forests that are there. 00:43:18.240 --> 00:43:22.560 And if you haven't seen it, the kelp forests are amazing 00:43:22.560 --> 00:43:24.440 with the wild animals there. 00:43:24.440 --> 00:43:27.620 So, one of my favorites is the Monterey Bay Aquarium, 00:43:27.620 --> 00:43:30.160 which is a great place to see this, 00:43:30.160 --> 00:43:35.020 but the wildlife is there on the beaches and on throughout. 00:43:35.020 --> 00:43:39.100 So talking about the West Coast, looking at local ingredients, 00:43:39.100 --> 00:43:42.800 like Dungeness crab, spot prawns, and calamari. 00:43:44.040 --> 00:43:47.980 Rockfish, Arctic char, Black bass, and sardines, 00:43:47.980 --> 00:43:51.720 so we've got plenty more than that. 00:43:52.880 --> 00:43:56.720 I'll tell you what, California, the Salinas Valley over there, 00:43:56.720 --> 00:44:01.720 avocados, artichokes, garlic, brussels sprouts, broccoli, cauliflower, eggplant, 00:44:01.720 --> 00:44:03.480 and that's just the start of it. 00:44:03.760 --> 00:44:06.060 It's just amazing what comes out of there. 00:44:06.060 --> 00:44:10.160 So the greens, the spinach, the kale, the citrus, that's there. 00:44:10.160 --> 00:44:17.500 So cooking, that's why California cuisine and California local cooking has been so great. 00:44:17.500 --> 00:44:22.800 So here's just a couple of seafood dishes from the area that I want to highlight. 00:44:23.240 --> 00:44:27.520 Spicy fish stew, Striped Bass Crudo, 00:44:27.520 --> 00:44:30.720 here's a crudo again with a seaweed ponzu. 00:44:30.720 --> 00:44:35.900 Smoked trout tostaditas with a cashew pesto and a spicy salsa brava. 00:44:36.540 --> 00:44:40.580 Fried oysters, kimchi ham, and mint. 00:44:41.040 --> 00:44:43.800 I love the creativity, the freshness of these. 00:44:43.800 --> 00:44:46.300 Lots of times I'm matching up salads. 00:44:46.300 --> 00:44:52.079 Here's an herb salad with a grilled California squid and a spicy tangerine vinaigrette. 00:44:52.079 --> 00:44:55.200 And then also, we've got a Dungeness crab. 00:44:55.200 --> 00:44:59.839 Dungeness crab salad with avocado and a spicy ginger vinaigrette here. 00:44:59.840 --> 00:45:02.860 Nice and light and fresh and crisp. 00:45:02.860 --> 00:45:04.340 That's what the food is about. 00:45:04.340 --> 00:45:11.160 That's where it's just easy to eat, easy on the eyes, and delicious, 00:45:11.160 --> 00:45:12.880 so that's kind of what it should be. 00:45:12.880 --> 00:45:15.640 Here's that spicy seafood stew with 00:45:15.640 --> 00:45:21.160 lots of types of clams and fresh fish, some crab in there, 00:45:21.160 --> 00:45:24.400 as well as a tomato-cilantro broth. 00:45:24.400 --> 00:45:28.800 Kind of nice and brothy and refreshing in that fashion. 00:45:29.560 --> 00:45:30.860 In the Northwestern Coast, 00:45:30.860 --> 00:45:35.740 we're looking at a nice salmon getting ready to roast. 00:45:35.740 --> 00:45:39.360 And also another national marine sanctuary, 00:45:39.360 --> 00:45:44.620 which is the Olympic Coast off of the coast of Washington. 00:45:44.620 --> 00:45:46.020 Now here just to take a look 00:45:46.020 --> 00:45:46.660 - [Justin] Chef Allen? 00:45:46.660 --> 00:45:47.160 - Yeah? 00:45:49.000 --> 00:45:53.540 - You had asked to do one more poll between Monterey and Pacific Northwest. 00:45:53.540 --> 00:45:54.040 - Let's do it! 00:45:54.040 --> 00:45:54.540 - Is that ok? 00:45:54.540 --> 00:45:56.020 - Awesome, absolutely! 00:45:56.020 --> 00:45:56.660 - Alright, here we go. 00:45:58.480 --> 00:46:00.680 I'm launching it now. 00:46:00.680 --> 00:46:03.119 Many people are reluctant to cook fish at home, 00:46:03.120 --> 00:46:07.980 so when ordering fish in a restaurant how do you prefer it prepared? 00:46:07.980 --> 00:46:10.420 Go ahead and start voting. 00:46:10.420 --> 00:46:12.020 Just a reminder if you're in full-screen mode, 00:46:12.020 --> 00:46:14.800 you're gonna need to pop out of that to be able to see this, 00:46:14.800 --> 00:46:17.720 or check behind the screen you're looking at. 00:46:19.220 --> 00:46:20.480 People are thinking about this one, 00:46:20.480 --> 00:46:22.880 but we're up to 60% voted. 00:46:22.880 --> 00:46:23.380 - Okay. 00:46:23.380 --> 00:46:27.960 This is interesting 'cause this is really a full array of cooking techniques 00:46:27.960 --> 00:46:34.840 and every region has its own preferences, I think. 00:46:35.600 --> 00:46:36.580 - This is a popular one. 00:46:36.580 --> 00:46:39.200 People are, we're up to 80%. 00:46:39.200 --> 00:46:40.180 I'm going to go ahead and close this folks 00:46:40.180 --> 00:46:40.680 - Awesome. 00:46:40.680 --> 00:46:44.300 - in three, two, one. 00:46:44.960 --> 00:46:46.640 And here are the results. 00:46:46.640 --> 00:46:48.460 - Okay, interesting. 00:46:48.460 --> 00:46:54.000 So, baked came out at 11%. 00:46:54.000 --> 00:46:58.940 Grilled fish, 63% for grilled fish, 00:46:58.940 --> 00:47:01.700 definitely the winner with that. 00:47:02.800 --> 00:47:05.160 Poached only four percent. 00:47:06.420 --> 00:47:12.720 It's not an easy technique and kind of it has subtle flavors with it. 00:47:12.720 --> 00:47:15.780 Sauteed is a is usually a big favorite, 00:47:15.780 --> 00:47:19.740 so I'm interested to see that it's only 15% on sauteed. 00:47:19.740 --> 00:47:23.020 And deep-fried is 7%, 00:47:23.020 --> 00:47:28.900 so it's interesting, but I think that in the past maybe number of years 00:47:28.900 --> 00:47:34.280 deep-fried would have been one of the most popular ways to eat fish, 00:47:35.000 --> 00:47:38.340 and today, that was one of the least popular. 00:47:38.340 --> 00:47:40.680 So, I think we're eating healthier, 00:47:41.380 --> 00:47:45.200 and I'm glad to see a lot of participation in that 00:47:45.200 --> 00:47:48.080 because you are making your seafood choices, 00:47:48.080 --> 00:47:49.847 and that's exactly what we have. 00:47:49.847 --> 00:47:53.520 When we have the number of fish and the types of regional food, 00:47:53.520 --> 00:47:55.640 it's about seafood choices. 00:47:55.640 --> 00:48:00.240 So here you have some salmon that spent most of their life, 00:48:00.240 --> 00:48:03.760 actually, they're born in the rivers. 00:48:03.760 --> 00:48:06.360 They swim out to sea, 00:48:06.360 --> 00:48:10.860 so they swim out to Olympic Coast National Marine Sanctuary, 00:48:10.860 --> 00:48:12.660 and then they go back to spawn, 00:48:12.660 --> 00:48:18.080 which means they go back to have their babies at the exact spot that they were born. 00:48:18.080 --> 00:48:21.580 So they swim back into the Olympic national park, 00:48:21.580 --> 00:48:25.600 back upstream to the very spot that they came from. 00:48:28.000 --> 00:48:32.900 It's an amazing sense of being that the Salmon are there, 00:48:32.900 --> 00:48:35.119 and every single salmon does that. 00:48:35.120 --> 00:48:39.040 So, it's very interesting to see what happens with salmon. 00:48:39.400 --> 00:48:42.880 And you know, salmon is a delicious fish. 00:48:43.860 --> 00:48:49.120 Here I'm gonna go over just a couple of the Northwestern types of flavors that we have. 00:48:49.120 --> 00:48:52.760 Dungeness crabs, spot prawns, calamari. 00:48:54.000 --> 00:48:58.240 Salmon, Rockfish, Turbot, Halibut, Arctic Char. 00:48:58.240 --> 00:49:00.460 And again in northwestern, 00:49:00.460 --> 00:49:04.620 pepper, zucchini, broccoli, cauliflower, eggplants, and turnips. 00:49:04.620 --> 00:49:07.960 And, of course, you've got potatoes and pears and apples. 00:49:08.240 --> 00:49:12.000 So we've got some great flavors that are going on with that. 00:49:12.000 --> 00:49:13.894 Now here, 00:49:13.900 --> 00:49:16.880 Northwest is also kind of a casual place for eating, 00:49:17.400 --> 00:49:20.640 which I love about the Northwest and the cuisine. 00:49:20.640 --> 00:49:23.200 So, salmon a thousand ways, 00:49:23.200 --> 00:49:26.440 this is just wild salmon burger with pickled green tomatoes, 00:49:26.440 --> 00:49:28.520 just kind of a different take on it. 00:49:28.520 --> 00:49:34.380 Dungeness crab BLT with roasted potatoes, delicta squash, and cider jus. 00:49:34.940 --> 00:49:40.140 Longline caught Cod with fennel, fingerling potatoes, and pickled shallots. 00:49:40.140 --> 00:49:48.000 Here, I've got a nice salmon with quinoa, broccoli, toasted almonds, and dried apricot and harissa. 00:49:48.000 --> 00:49:52.079 Also, another way of cooking is the whole fish itself. 00:49:52.080 --> 00:49:59.500 So whole fish Rockfish with kale and anchovy, chilies, pine nuts, and Meyer lime. 00:50:00.700 --> 00:50:02.500 Here's just a simple. 00:50:02.500 --> 00:50:03.740 Simple, right. 00:50:03.740 --> 00:50:07.240 Okay, line-caught Lingcod, fennel, and fingerlings, 00:50:07.240 --> 00:50:09.240 great combination of flavors. 00:50:09.240 --> 00:50:11.260 The sweetness, the aromatics. 00:50:11.800 --> 00:50:15.760 A variety of potatoes in there, that's awesome. 00:50:15.760 --> 00:50:20.640 And just an everyday pan-roasted salmon and broccoli. 00:50:20.640 --> 00:50:22.500 We want to have these choices, 00:50:22.500 --> 00:50:27.080 and by thinking sustainably, by thinking that we want to have these choices, 00:50:27.080 --> 00:50:30.780 we need to make better choices by asking for sustainable seafood 00:50:30.780 --> 00:50:33.680 when you're ordering, when you're thinking about that. 00:50:34.200 --> 00:50:39.320 And so to do that, what we have is fisheries management. 00:50:39.580 --> 00:50:41.600 The fisheries need to be managed. 00:50:41.600 --> 00:50:44.860 We need to understand that the fishing and seafood are vital 00:50:44.860 --> 00:50:48.500 to the economies and the coastal communities. 00:50:48.500 --> 00:50:49.340 So to manage it, 00:50:49.340 --> 00:50:51.920 we have to collect data, make assessments, 00:50:51.920 --> 00:50:58.740 research to elevate the benefits and the cost of how the fisheries are managed, 00:50:58.740 --> 00:51:01.241 and help to prioritize management needs, 00:51:01.241 --> 00:51:07.760 and to facilitate policy that maximizes societal benefits from ocean to coastal resources. 00:51:07.760 --> 00:51:10.960 And that's done with great participation. 00:51:10.960 --> 00:51:13.599 This is one of the science ships that are out there 00:51:13.600 --> 00:51:18.160 managing, watching, taking numbers with us. 00:51:18.160 --> 00:51:20.440 And so doing stock assessments 00:51:20.440 --> 00:51:23.320 are critical to modern fisheries management. 00:51:23.320 --> 00:51:27.640 The data that's collected from commercial and recreational fishermen, 00:51:27.640 --> 00:51:31.280 as well as on the water, scientific observations as we saw. 00:51:31.760 --> 00:51:37.660 Stock assessments describes the past and current status of a fish population or stock. 00:51:37.660 --> 00:51:40.980 It answers the questions of the size of the stock 00:51:40.980 --> 00:51:44.120 and makes predictions of how a fishery will respond 00:51:44.120 --> 00:51:47.180 to the current and future management measures. 00:51:47.180 --> 00:51:51.200 So their management measures are whether to shorten the season, 00:51:51.200 --> 00:51:55.839 lengthen the season, allow people to the size of the fish. 00:51:55.840 --> 00:51:58.480 It's all about sustainable fishing. 00:51:58.480 --> 00:52:05.460 This is just a picture of local people, recreational fishing out by a buoy, 00:52:05.460 --> 00:52:09.280 which is also creating sustainable energy. 00:52:10.040 --> 00:52:12.300 And also underneath the water, 00:52:14.080 --> 00:52:18.520 fish create artificial reefs around these types of things. 00:52:18.520 --> 00:52:20.520 That's why people go to fish there. 00:52:20.520 --> 00:52:26.240 So it's kind of just a very interesting combination of things that are happening there. 00:52:26.240 --> 00:52:31.560 I want to bring to your attention the Magnuson-Stevens Fisheries and Conservation Act 00:52:31.560 --> 00:52:39.040 which is the primary law governing marine fisheries management in U.S. Federal waters. 00:52:39.040 --> 00:52:41.500 The key objectives to the act is to 00:52:41.500 --> 00:52:48.720 prevent overfishing, rebuild overfished stocks, increase long-term economic and social benefits, 00:52:48.720 --> 00:52:52.559 and ensure the safe and sustainable supply of seafood. 00:52:52.559 --> 00:52:55.377 So this is something that's really been great, 00:52:55.380 --> 00:52:57.640 and it's in effect currently. 00:52:57.640 --> 00:53:02.720 And here, I want to bring in the fact that it's fun to fish. 00:53:02.720 --> 00:53:08.680 You want to have this where your kids, your grandkids can fish and have fun, 00:53:08.680 --> 00:53:14.260 be involved with the water be on the water, be out in nature. 00:53:14.260 --> 00:53:16.660 These are all part of sustainable seafood 00:53:16.660 --> 00:53:19.840 and having the choices and having the ability to get out there. 00:53:19.840 --> 00:53:21.980 So we want to protect our waters. 00:53:21.980 --> 00:53:26.820 We want to make sure that we protect it from pollution, from global warming. 00:53:26.820 --> 00:53:29.960 These are all components of what's happening here. 00:53:30.920 --> 00:53:32.960 The national marine sanctuary seeks to 00:53:32.960 --> 00:53:36.160 preserve the extraordinary scenic beauty, diversity, 00:53:36.160 --> 00:53:39.200 historical connections, and economic productivity 00:53:39.200 --> 00:53:42.640 of our most precious underwater treasures. 00:53:42.640 --> 00:53:46.940 And so with that, your choices matter to the ocean. 00:53:46.940 --> 00:53:48.960 It really will make a difference. 00:53:50.800 --> 00:53:51.460 - Oh Chef Allen. 00:53:51.460 --> 00:53:52.494 - So that's it. 00:53:52.500 --> 00:53:56.400 - You've got us like licking our lips and our mouth is watering. 00:53:56.400 --> 00:53:59.060 Those pictures are phenomenal. 00:53:59.060 --> 00:54:00.660 Thank you for your great presentation. 00:54:00.660 --> 00:54:03.640 We have just maybe two or three questions we'll ask you. 00:54:03.640 --> 00:54:04.200 - Sure. 00:54:04.200 --> 00:54:06.880 - And Justin will kick it off and close out today's webinar. 00:54:06.900 --> 00:54:10.520 - Alright well, I will ask the first question that came in. 00:54:11.440 --> 00:54:15.359 Our questioner referred to a lot of new technologies that 00:54:15.359 --> 00:54:19.119 reduce bycatch and promote more sustainable fisheries, 00:54:19.119 --> 00:54:21.969 and she was asking how can industry better communicate those advances 00:54:21.969 --> 00:54:24.940 to chefs and the public. 00:54:26.960 --> 00:54:29.260 Education is tremendously important. 00:54:29.260 --> 00:54:30.960 Chefs want to know, 00:54:31.540 --> 00:54:32.780 and that's what I'm saying. 00:54:32.780 --> 00:54:38.600 If the public, if the guests in the restaurant ask for sustainable seafood, 00:54:38.600 --> 00:54:42.640 then the chef is going to want to make sure he's getting sustainable seafood. 00:54:42.640 --> 00:54:45.240 Then the chef is going to ask the fish guy, 00:54:45.240 --> 00:54:47.020 where's my fish coming from? 00:54:47.020 --> 00:54:48.400 How's it getting caught, 00:54:48.400 --> 00:54:50.820 and how do I get more at a better price? 00:54:51.740 --> 00:54:54.960 So it is a full chain reaction from the customer, 00:54:54.960 --> 00:54:59.700 and that's why I'm saying that if the customer is on the demand side, 00:54:59.700 --> 00:55:05.000 the information will flow back to them through the chefs, through the suppliers 00:55:05.000 --> 00:55:06.520 because they want to sell. 00:55:07.020 --> 00:55:09.260 But they want to sell what people want to buy. 00:55:10.320 --> 00:55:12.160 - Yeah, great point. 00:55:12.160 --> 00:55:13.154 Here's another good one. 00:55:13.160 --> 00:55:15.160 This is kind of referring to the Lionfish. 00:55:15.160 --> 00:55:17.880 So, you said "eat it to beat it" as one of your mottos, 00:55:17.880 --> 00:55:19.060 which is fantastic. 00:55:19.520 --> 00:55:22.240 What would you say when the option of the fish itself 00:55:22.240 --> 00:55:24.740 is that it's often called like a trash fish. 00:55:24.740 --> 00:55:26.580 So how do you change the way the public 00:55:26.580 --> 00:55:30.580 portrays a fish in an effort to handle the invasive nature of the fish? 00:55:30.580 --> 00:55:33.220 So Asian Carp is another example there, throwing out there. 00:55:33.220 --> 00:55:34.900 - Okay, no I love that, 00:55:34.900 --> 00:55:39.440 and quite honestly, I have done trash fish dinners 00:55:40.280 --> 00:55:43.760 We have to get off of the prime fish cuts. 00:55:43.760 --> 00:55:50.040 We have to get away from just selecting the obvious snapper, grouper, halibut. 00:55:50.040 --> 00:55:51.520 The ones that we were brought up with. 00:55:51.520 --> 00:55:53.440 The ones that we know of. 00:55:53.440 --> 00:55:57.880 The smaller varieties offer choices and flavors, 00:55:57.880 --> 00:56:00.120 offer choices and textures, 00:56:00.126 --> 00:56:04.480 and also, quite honestly, trash fish, guess what, they're going to be half the price 00:56:04.480 --> 00:56:06.960 because there's very low demand on that. 00:56:06.960 --> 00:56:09.700 And so for right now, get on the bandwagon. 00:56:09.700 --> 00:56:10.940 Buy the trash fish. 00:56:10.940 --> 00:56:16.060 Buy the fish that's less known, Dogfish or Bluefish, or things like that 00:56:16.060 --> 00:56:20.040 that are less popular but, guess what, if you get a great fresh fish, 00:56:20.040 --> 00:56:20.865 it's delicious. 00:56:20.865 --> 00:56:22.900 And again, cooking makes a difference. 00:56:23.760 --> 00:56:26.200 - Alright, Claire, you think we have time for one more? 00:56:26.200 --> 00:56:27.280 - Yeah go ahead and ask one more, 00:56:27.280 --> 00:56:29.500 and then we'll do our closing slides. 00:56:29.500 --> 00:56:34.980 - Alright well, to honor our midwest audience, since we had a question there, 00:56:34.980 --> 00:56:39.160 what would you suggest for those of us living more in the central or Midwest area 00:56:39.160 --> 00:56:41.080 where fresh fish is harder to come by? 00:56:41.900 --> 00:56:42.980 - I know! 00:56:44.240 --> 00:56:45.740 River fish, lake fish. 00:56:45.740 --> 00:56:49.260 Lake fishes, there's some pretty good Great Lakes fish. 00:56:49.260 --> 00:56:52.980 Whitefish is delicious. 00:56:52.980 --> 00:56:54.140 Kind of learning how to cook, 00:56:54.140 --> 00:56:56.640 it's a little bit different techniques. 00:56:56.640 --> 00:57:00.020 But also with today's supplies, 00:57:00.020 --> 00:57:02.160 there's lots of fish traveling through. 00:57:02.780 --> 00:57:04.920 So, I do like fresh fish, 00:57:04.920 --> 00:57:08.960 but there's nothing wrong with farm-raised fish, 00:57:08.960 --> 00:57:11.860 and there's a lot of farm-raising that's going on. 00:57:11.860 --> 00:57:16.580 Better, more up-to-date farm-raised where 00:57:16.580 --> 00:57:19.140 we're not abusing the farm-raising system. 00:57:19.140 --> 00:57:20.720 Where there's no antibiotics. 00:57:20.720 --> 00:57:22.686 There's no growth hormones. 00:57:22.686 --> 00:57:27.040 The water going in and the and the water going out is understood 00:57:27.040 --> 00:57:31.940 and does not harm the environment and does not harm the agriculture around. 00:57:31.940 --> 00:57:38.260 So that better farming practices is going to bring better tasting fish 00:57:38.260 --> 00:57:39.640 to all parts of the region. 00:57:39.640 --> 00:57:41.010 And here in Florida, 00:57:41.010 --> 00:57:43.760 we have a tremendous amount of fish farms, believe it or not, 00:57:43.760 --> 00:57:46.600 with all the waters and gulf and ocean around us, 00:57:46.600 --> 00:57:50.020 there's a tremendous amount of fish farms here as well. 00:57:50.020 --> 00:57:53.460 So, I think fish farming done properly 00:57:54.100 --> 00:57:57.180 can be a great answer for you in the Midwest. 00:57:58.740 --> 00:57:59.640 - Excellent. 00:58:00.160 --> 00:58:03.800 Well, we still have lots of questions that we won't be able to get to today, 00:58:03.800 --> 00:58:08.780 but Chef Allen, we're hoping that you'll agree to answer some of these questions via email 00:58:08.780 --> 00:58:10.640 that we can send out to all registrants 00:58:10.640 --> 00:58:11.240 - Of course. 00:58:11.240 --> 00:58:12.560 - from today's webinar. 00:58:12.560 --> 00:58:13.740 - It'd be a pleasure. 00:58:13.740 --> 00:58:16.980 - Yeah a lot of high interest in your presentation, 00:58:17.000 --> 00:58:19.020 we greatly appreciate it. 00:58:19.020 --> 00:58:21.800 So for those of you that typed in questions that we didn't get to, 00:58:21.800 --> 00:58:23.380 we do apologize. 00:58:23.380 --> 00:58:27.120 I do want to wrap up today's presentation with a few closing slides. 00:58:27.120 --> 00:58:31.420 If you'd like to watch this presentation again or share it with friends, family, colleagues, 00:58:31.420 --> 00:58:34.040 it will be available on our webinar archive page. 00:58:34.040 --> 00:58:36.000 Don't worry about that long link. 00:58:36.520 --> 00:58:37.980 Justin will put it in the chat box, 00:58:37.980 --> 00:58:39.860 and it'll also be in a follow-up email 00:58:40.880 --> 00:58:47.180 We like to provide a certificate of attendance for all attendees for the live presentation, 00:58:47.180 --> 00:58:51.280 and, of course, if you're watching the archive and you get to this point in the presentation, 00:58:51.280 --> 00:58:57.300 you can email that sanctuary.education@noaa.gov to request a copy of the certificate. 00:58:57.300 --> 00:59:03.900 This allows for each attendee to get one contact hour of professional development. 00:59:04.380 --> 00:59:08.220 I wanted to do some cross-promotion for some upcoming live events 00:59:08.220 --> 00:59:10.360 that NOAA will be offering. 00:59:10.360 --> 00:59:13.100 My colleague, Hannah MacDonald, will be exploring 00:59:13.820 --> 00:59:17.520 using a live interaction with Exploring By the Seat of Your Pants. 00:59:17.520 --> 00:59:20.143 So, if you want to learn about killer whales 00:59:20.143 --> 00:59:26.480 and have students or young children participate in this live interactive game, 00:59:26.480 --> 00:59:28.080 this is happening tomorrow. 00:59:28.080 --> 00:59:29.360 So there's a link, 00:59:29.360 --> 00:59:32.560 and I believe Justin will put the link in there on how to register. 00:59:32.560 --> 00:59:35.119 There's also another live interaction 00:59:35.120 --> 00:59:39.640 with a National Geographic explorer named Jill Heinerth. 00:59:39.640 --> 00:59:42.740 She has done some cave diving all over the world, 00:59:42.740 --> 00:59:45.300 but she's going to be talking about her experience of cave diving 00:59:45.300 --> 00:59:50.640 in the Channel Islands off the California coast and one of our national marine sanctuaries. 00:59:50.920 --> 00:59:53.740 And then our very own Justin, who's co-hosting today, 00:59:53.740 --> 00:59:57.260 will be presenting on next Thursday, July 16th. 00:59:57.920 --> 01:00:04.720 He was part of this 2018 expedition on the EV Nautilus, an exploration vessel, 01:00:04.720 --> 01:00:08.600 and he'll be working with Dr. Christopher Kelly from University of Hawaii 01:00:08.600 --> 01:00:11.900 talking about these strange off-ridge seamounts 01:00:11.900 --> 01:00:16.500 that are found in the Papahānaumokuākea Marine National Monument. 01:00:16.500 --> 01:00:19.320 So these are some of the upcoming free live events. 01:00:19.320 --> 01:00:24.240 All of these do get archived and are available at your convenience. 01:00:24.240 --> 01:00:27.200 My last little pitch before we round out the hour here 01:00:27.200 --> 01:00:30.720 is when you close out of today's presentation there are 01:00:30.720 --> 01:00:34.000 four to five questions that will take you less than a minute to respond to, 01:00:34.000 --> 01:00:38.520 and we greatly appreciate when you do that because we take that information seriously 01:00:38.520 --> 01:00:41.440 on evaluating our distance learning programs. 01:00:41.440 --> 01:00:45.760 And then, in there is also a link to take a more detailed 01:00:45.760 --> 01:00:47.977 NOAA multimedia and distance learning survey, 01:00:47.980 --> 01:00:50.860 so that one would take you maybe 10 to 15 minutes. 01:00:50.860 --> 01:00:53.360 And if you're a formal or informal educator, 01:00:53.360 --> 01:00:57.320 we're targeting you to respond to that so we can better meet your needs. 01:00:57.320 --> 01:01:00.820 through our distance learning and multimedia offerings within NOAA. 01:01:01.220 --> 01:01:07.780 So with that, just wanted to say thank you for everyone's participation in today's webinar, 01:01:07.780 --> 01:01:10.100 and this concludes today's event. 01:01:10.100 --> 01:01:11.540 Thanks for joining us! 01:01:11.540 --> 01:01:12.500 - Bon appetit everybody. 01:01:12.500 --> 01:01:13.400 - Thank you! 01:01:13.400 --> 01:01:14.100 [Laughs] 01:01:14.100 --> 01:01:14.600 Yep! 01:01:16.140 --> 01:01:17.120 - Thank you all! 01:01:17.120 --> 01:01:18.260 I really appreciate it! 01:01:19.000 --> 01:01:20.000 See you soon! 01:01:20.480 --> 01:01:20.980 Okay!