Sustainable Seafood Recipes

Monte Ray Acquiriam Monterey Bay Aquarium’s Seafood Watch Program has been the most trusted source of information for consumers on sustainable seafood options for the past ten years.

Seafood Watch is now offering delicious, environmentally-friendly seafood recipes by some of the nation’s leading chefs, including Rick Moonen (celebrity chef, restaurateur, and author) and Alex Guarnaschelli (chef of Butter Restaurant in New York City and host of the new Food Network show “Alex’s Day Off”). A new recipe is offered each month.                                                                                                                                                                                    image001[1] (2)

This month’s recipe made available today is Grilled Oysters with Wasabi and Miso from David Anderson, executive chef of the Portola Restaurant at the Monterey Bay Aquarium, who originally started out as a student guide at the Aquarium as a teenager. Farmed oysters are on Seafood Watch’s “Super Green” list because they are not only one of the most sustainable types of seafood but are also one of the healthiest, packed with Omega-3s. Individuals can sign up to receive the new recipes each month.

Seventy percent of the world’s fisheries are either in decline or are already fished at their capacity. Many fish species contain high amounts of toxins like mercury and PCBs. Seafood Watch makes choosing seafood a lot easier through its sustainable recipes and pocket guides.

We hope you’ll help us spread the word about MBA’s exclusive sustainable seafood recipe available at

CatfishOther recipes on the Web site include Chef Rick Moonen’s chicken-fried catfish with green tartar Sauce and Asian Slaw and Chef Alex Guarnaschelli’s baked clams with bacon.

Over two dozen top chefs recently signed Seafood Watch’s pledge to only serve sustainable seafood items and to recruit industry peers and their customers to join the cause. Some of the signers are Rick Bayless, Susan Spicier, Alton Brown, Suzanne Goin and Rick Moonen. From the pledge:

images[6]Ocean wildlife is threatened today as never before by human activities. And nothing exacts a greater price than the scope and scale of global fishing to feed our growing global appetite for seafood…Through our menu choices, our purchasing decisions and the platform we enjoy to reach the public, we are in a unique position to help turn the tide.

Sustainable Seafood Recipes

Grilled Oysters with Miso and Wasabi

Grilled Oysters With WasabiIn this elegant, but easy-to-prepare dish, grilled oysters are paired with melt-in-your-mouth crystals of miso gel and spicy wasabi-flavored crème fraÎche. David Anderson, Executive Chef of the Monterey Bay Aquarium’s Portola Restaurants, recommends serving the oysters in their shells for a beautiful, natural presentation, or in shooter glasses for an edgier look.

Farmed oysters are available year-round and can be served raw, smoked, canned or frozen. Most oyster farming operations are very well managed and produce a sustainable product. Farmed oysters are on the Seafood Watch green Seafood Watch green “Best Choices” list.


  • (Serves 4)
  • 24 farm-raised oysters
  • 2 cups prepared miso soup
  • 1 package powdered gelatin
  • 1 cup crème fraÎche (sour cream can be substituted)
  • 2 tablespoons wasabi paste


Scrub each oyster under cold water with a brush.*

Place the oysters on a hot grill for 5-10 minutes or until you see steam or bubbles coming from the oysters. (This step can also be done in a 500-degree oven.)

Remove oysters from the grill and allow to cool in the refrigerator for at least one hour.

Pour the miso soup through a strainer.

Sprinkle the gelatin over ¼ cup of the cold miso soup and allow to set for 5-10 minutes.

Bring the remaining miso soup to a slow simmer and add the gelatin mixture, stirring to dissolve. Pour into a shallow bowl and chill in the refrigerator until set (about 30 minutes).

Whip the crème fraÎche until it’s thick like whipped cream, then add the wasabi to taste, stirring to combine.

Open the chilled oysters with an oyster shucker or a blunt table knife by prying them at the hinge. Discard the top shell.

Roughly chop the miso gel with the tines of a fork to forms “crystals” (or chop into small pieces) and divide among the oysters. Top with a small amount of the wasabi crème fraîche and serve immediately.

* For safety reasons, discard any raw oysters that are open.

About Monterey Bay Aquarium’s Seafood Watch Program

Monterey Bay Aquarium’s Seafood Watch Program is the most trusted and recognized resource for sustainable seafood recommendations. Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria. Since 1999, we’ve distributed tens of millions of pocket guides with environmentally-friendly seafood choices, our iPhone application has been downloaded nearly 175,000 times, and we have close to 200 partners across North America to build awareness to ocean-friendly seafood choices, include leading chefs, zoos, aquariums, restaurants, retailers, universities, food co-ops, seafood suppliers, and more. For more information, please visit

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