Here's how complicated shopping for so-called sustainable seafood has become for ordinary consumer and chef alike: There's an app for that.
One that someone like Jesse Sandlin, who has both professional and personal passion for environmentally responsible foods, feels the need to plug into.
The Baltimore chef and former "Top Chef" contestant prepared Maryland farm-raised shrimp at a sustainable seafood dinner earlier this month at the National Aquarium. Yet even Sandlin can feel like she's at sea when it comes to picking fish.
Chilean sea bass — she knows that one: avoid at all costs. But clams? Mackerel? Are those sustainable? She's not so sure.
To read the rest of the story, please go to: The Baltimore Sun.
Photo by Jed Kirschbaum, The Baltimore Sun
