October is National Seafood Month
October is National Seafood Month and a perfect time to reflect on the health of our oceans and the food we eat – especially seafood. Consumers play an important role in making sure our oceans stay healthy and fresh seafood is plentiful for generations to come. And a key component of this is choosing sustainable seafood. To learn more visit waltonfamilyfoundation.org/seafoodmonth
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00:00 October is National Seafood Month, a time to reflect on the health of our oceans and
00:05 the seafood we eat.
00:07 A key component is choosing sustainable seafood.
00:09 Well, I talked to a third-generation Alaskan commercial fisherman about how selecting the
00:14 right seafood is important.
00:16 Good morning, Hannah.
00:18 How are you doing?
00:21 Good morning.
00:22 I'm well.
00:23 How are you?
00:24 I'm good.
00:25 Okay.
00:26 So, can you tell us a little bit about seafood sustainability and why it matters, especially
00:28 right now in our country?
00:30 Absolutely.
00:31 So, sustainable seafood means that we use environmentally friendly practices when we
00:36 fish.
00:37 We're making sure that that fish and the ecosystem are all staying healthy.
00:40 And this is super important to me.
00:42 I'm an Alaskan commercial fisherman.
00:44 I harvest wild salmon that ends up on plates across the country, and I am super proud to
00:48 share sustainable seafood that I feed my family with all year.
00:52 And I know that 80% of our shoppers out there also say that a sustainable ocean that provides
00:57 sustainable seafood is important to them personally, too.
01:00 I love to hear this because not only am I a fisherman, this is one of the ways that
01:05 we can all work to protect a healthy ocean.
01:08 And listen, it's a big ocean, right?
01:10 So, you got to work with others.
01:11 I work with folks like the Walton Family Foundation, my fellow fishermen, grocers, all people that
01:16 care about healthy oceans.
01:18 And that's because this is so important to your way of life and to a lot of people's
01:24 way of life.
01:25 So, let's talk about some samples that are sustainable seafoods that are from Alaska
01:29 and everywhere.
01:30 Oh, yes.
01:31 There are so many great options when it comes to sustainable seafood.
01:34 Here, I have halibut, cod, and rockfish.
01:37 These are really versatile, light fish.
01:40 They go great in your gourmet dinner, but they're also super fun.
01:43 Can go into a taco, can be battered for fish and chips.
01:46 Really, you name it.
01:47 They're so easy.
01:48 Then we've got wild salmon.
01:49 You can find this all over the grocery store.
01:51 It's in cans on the shelf.
01:53 Put it in a salad or on a sandwich.
01:55 It's portioned in the freezer aisle, ready for that heart-healthy protein dinner.
01:59 And then, of course, you can go to the fresh counter for some great options as well.
02:02 Oh, can we just go back to the halibut?
02:04 Can we just go right back to that?
02:06 That's what I love.
02:07 There it is right there.
02:08 Well, this is very important, what we're going to talk about now, and that is how do people
02:12 recognize that they are purchasing or even ordering the right sustainable seafood?
02:18 Yeah, so when you're shopping, you can look for that blue Marine Stewardship Council logo.
02:23 It looks like a fish, very recognizable.
02:25 But one of the best things you can do is just ask.
02:28 You could ask at the seafood counter.
02:29 You can ask at the restaurant, "Hey, where does this fish come from, and is it sustainable?"
02:33 And they should know.
02:34 I think the folks supplying your fish should have that answer for you.
02:37 But yeah, I like to just ask.
02:39 I love it.
02:40 Okay, Hannah, here we go.
02:42 This is where you and I will connect, since you are the fisher and I try to be the chef.
02:47 What are some tips or recipes you have for us that we can pair our fish with?
02:51 Yeah, awesome.
02:52 So listen, I put a lot of energy into the catching.
02:54 So for me, when I go home and I'm ready for dinner, I want the cooking part to be easy.
02:58 So here's a go-to I love, homemade seafood ramen.
03:02 You can put literally any seafood you want into it.
03:04 I know for you, that's halibut, obviously.
03:07 What we have here is a broth.
03:09 Light broth is all you need.
03:10 Some noodles, then some of your favorite veggies.
03:12 I'd like to do a mushroom, carrot, and onion.
03:15 Season it with your soy sauce, maybe some chili oil.
03:18 Like it a little spicy.
03:19 Boil that off for about 10 minutes.
03:21 Then add your favorite seafood, two more minutes, and then that's it.
03:25 You have a gorgeous, warm, delicious, sustainable meal ready to go.
03:29 I love it.
03:30 I love it.
03:31 And I'll throw up mine really quick.
03:32 Mine is actually just a little bit of butter, a little bit of lemon on the halibut.
03:36 Put it on the griddle, each side, for just a couple minutes.
03:39 Ah, ah, ah.
03:40 That's right.
03:41 Simple is better.
03:42 There it is.
03:43 I like this.
03:44 Hannah, where can we find out more information about, of course, making sure our seafood
03:49 is sustainable and how we are helping, of course, the fishermen and women out there
03:53 in our country?
03:54 That's right.
03:55 So you can learn more about sustainable seafood and how it impacts the entire ocean and fishing
04:00 communities at waltonfamilyfoundation.org/seafoodmonth.
04:01 Perfect.
04:02 Hannah, thanks for joining us.
04:03 Thank you.
04:04 Thank you.
04:05 Thank you.
04:05 Thanks for joining us this morning.
04:06 Thank you.
04:07 [END]
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