Eat More Shellfish!
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In a time where we are constantly looking for new ways to adjust our lifestyles to better suit the environment, a lot of focus has been on shifting our diets to accommodate more sustainable ways of eating. From heralding veganism, to buying solely organic, sometimes these suggestions can be expensive, unrealistic, or even, at times, somewhat misleading. Although shifting towards a well-rounded diet, and sourcing your food and produce consciously is absolutely key to creating a sustainable food system and minimizing environmental impacts. However, it can be incredibly difficult to understand and make nuanced, healthy decisions to ensure you are still able to live a manageable, yet sustainable lifestyle.
Would you believe me if I said that there is one area that couldn't be easier to make a transition in? And that it would be cheaper than what you're currently eating? It's a simple choice to make, a delicious one, with huge environmental benefits. Simply: eat more shellfish (What wine goes well with shellfish?)!
Of course, it's not just that simple - it does require a bit of knowledge, as there are some areas to avoid. But, once you get the hang of it, and know which labels to look for, it's a remarkably transparent, straightforward, and exciting change to make that your wallet will thank you for.
Ready to try out some clams (What wine goes well with clams?)? Maybe in a beautiful Italian-inspired spaghetti alle vongole? Or, rather, finding the right supplier for a Texas staple: crawfish - any which way you like 'em best. In this article, I'll help you navigate the waters of the current fishing industry, why it's worth transitioning to shellfish, their nutritional and environmental benefits, plus a couple of suggestions of where you can find them and how to cook them!
The Fishing Industry
Currently, the fishing industry poses a large area of concern for sustainable food sourcing. Trawling and over-fishing are environmental disasters that are depleting our oceans and seas of a vital food source, disrupting natural ecosystems, and decimating other sea-dwelling populations that are all part of the fragile water-based ecosystems that we so heavily rely on. It's estimated that 50-80% of all life exists below the surface of the ocean. That's a staggering contribution to the world's biodiversity, much of which is still a complete mystery to humans. These systems are so essential to ensuring a balanced planet, as they live in the 99% of the world's waterways, and are necessary to preserve the resiliency and food security for the challenging times that lay ahead of us.
As exemplified in this article by The Guardian, bottom trawling (one of the most environmentally damaging fishing practices to date) has completely devastated the UK's sea of fish, destroying fragile coral ecosystems along the coastline of the island state which previously was teeming with profitable life. Surprisingly, 150 years ago there was already large opposition to this kind of fishing, as it had already begun to devastate the sea floor. If only they had known how bad it was yet to get. Unfortunately, these 150 year old warnings were ignored, and the outcome is worse than they could even imagined. Currently, the UK's coastline is relatively devoid of fish, and fishermen have to work much harder than their predecessors, but with far less yield. It's an industry in crisis, which has relied heavily on machinery, tools, and industrial practices that have spelled its own demise.
But the U.K. is not alone in the shocking effects of industrial fishing. It's an issue facing all sea-edged countries around the world. Just recently, California banned bottom trawling along its entire Pacific coastline, as a direct response to minimizing the threat and extinction of its incredibly rich, varied, unique aquatic ecosystems. It hasn't been enough, however. As the seas warm, California's eponymous giant kelp (how long does kelp last?) forests are being decimated. Not by over-fishing, but by the purple sea urchin. Its natural predator, the giant sunflower starfish, has died off remarkably quickly since 2014. This has led to a huge surge in purple sea urchin populations. What do these sea urchins feed on? Kelp. Lots and lots of kelp. They have single-handedly destroyed huge swathes of these coastal kelp forests, which are a favorite feeding and breeding ground for creatures such as the sea otter, a range of fin fish, and smaller fish. California's solution? Encouraging people to eat more purple sea urchins through a program of education and collaboration with chefs and restaurateurs. It's a simple solution: eat more to save the kelp forests.
The Sustainable Alternative
Much like California's simple, yet genius, tactic, we can all benefit from including more shellfish in our diet, both for our own health and for the environment.
The health benefits of eating shellfish are vast. Especially for bivalves, which are foods like clams, mussels, (What wine goes well with mussels?) oysters (What wine goes well with oysters?), and the like. A three-ounce serving of steamed claims contains 22 grams protein, 4 grams carbohydrates, and less than 2 grams of fat. In addition to this punch of protein, you'll also get 18 mg of Vitamin C (30% DV), vitamins A & that elusive B12 (which helps in fighting fatigue - go ahead & have another..!), calcium, potassium, selenium, zinc, and iron. In fact, clams are so iron-rich that they are perfect to eat if you're at risk for anemia, or want to avoid red meat and supplements.
However, many folks are worried about consuming two particularly suspect elements: cadmium and lead, which are poisonous if consumed in large quantities. However, a study by Professor Baukje de Roos, Rowett Institute at the University of Aberdeen, found that even after three portions of mussels a week, these increased levels were still well below hazardous levels. The nutrition researcher even goes so far as to say that we need more shellfish in our diet.
In fact, if you eat three portions of shellfish a week, you'll see a healthy increase of your omega-3 fatty acids and vitamin D levels, as well as those mentioned earlier. This is supported by Faye Dong, professor emerita of Food Science and Human Nutrition at the University of Illinois, as presented by TIME magazine.
Now that you're convinced of the health benefits of including more of this delicious, yet underrated, vast food group, let's move on to sourcing your next treat sustainably.
Interestingly, farmed shellfish (with some exceptions) evade the issues that their farmed fishy counterparts create, and are actually considered one of the best options for sustainable eating. This can seem counterintuitive. But it all comes down to the biological differences of shellfish versus finfish. Clams, mussels, and oysters require no feeding. As they absorb the nutrients and micro-organisms in the sea and freshwater around them. This also makes them useful for filtering pollution and maintaining healthy ecosystems. They don’t require complicated systems to maintain them, and many can be rope-grown, meaning they occupy less space, and don’t disrupt existing waterways.
The Monterey Bay Aquarium Seafood Watch classify farmed or hand-harvested clams as a 'Best Choice' worldwide. The impacts on sea life and habitat is minimal with these methods. This is contrary to what we've explored with farmed fish, and is a good rule to remember. Farmed shellfish and bivalves are generally grown with very little impact on the environment around them. They can simply be grown on ropes, or in netted boxes that are easily accessible around shorelines.
You'll be glad to hear the Texas staple of shrimp are also considered as a 'Best Choice' - only if it comes from the U.S. Although, we would even recommend only eating wild-caught shrimp, if you can get it, generally from the Gulf area as it is the best, both flavor-wise and environmentally speaking, as this article in the Austin Chronicle points out. Another great reason to support local businesses and food producers.
If you want to find out more about sustainable seafood (What wine goes well with seafood?) choices from Seafood Watch, they have state-by-state guides available here. Bear in mind, however, that some of the classifications can be simplified (for example, wild caught shrimp are listed as a 'Good' alternative, whereas this interview argues it's better to buy wild - especially in Texas), so it's always best to do a little researching beforehand as you might find a local retailer (check our directory) that sources their seafood sustainably or goes that extra step.
With all of this in mind, shellfish are incredibly important in building food security. Because of their relative ease of farming, their high nutritional values, and their minimal (if not positive) impact on the environment, make them perfect candidates for food security.
Digging In
So how should you eat them? Well, why not try Bon Appetit's delicious seafood stew for two? Or a seafood paella? If you're feeling adventurous, you could try a beautiful raw ceviche, or freshly-shucked oysters. But my favourite way to eat the most sustainable shellfish is, simply, steamed with lots of herbs, and a generous helping of bread with aioli on the side.
All you have to do is clean your favorite shells, making sure to pull off any hairy bits or grit, while cleaning them with cold water. If any of your shells are open when you're cleaning them, simply give them a knock on the side of your sink. If they're still alive, they'll slowly start to close back up again. If nothing happens, it's not worth the risk - simply throw it in your compost bin! (Here's another pro tip: the leftover shells can be crushed up and is a great drainage addition to your potting or garden soil!)
Once you've cleaned them all, prepare your 'broth'. I always like to make sure it's nice and rich, so that you can sop up any broth at the end.
To this day, the best pot of mussels I've ever had was made by a family friend. In a big pot, she put equal parts water and wine (adjust according to the quantity you are steaming - the liquid should just be about an inch or two deep) together with lots of chopped red chili, cilantro, parsley, and shallots. But anything goes - whatever your heart desires, try it! This is the best part of eating this inexpensive treat, you can try lots of different combinations, from beer to bubbly, with all kinds of spices and herbs.
Steam the shellfish according to your fishmonger's recommendations - usually just a few minutes - and then stir in any additions - cream, butter, anything you'd like to finish off the flavor. Serve with thick slices of bread and homemade aioli. Make sure to have lots of empty bowls for the shells, and napkins - it's a messy affair!
Dishes like these are guilt free, cheap, but feel decadent and special. So, I recommend planning your next seafood extravaganza with your friends, and finding a beautiful chilled white wine to serve alongside as the warmer nights draw in. Don't forget to save me a seat!
So what are we waiting for? Grab your seafood at these 8 Markets To Buy Fresh Seafood From in Texas.
