A tipping point has clearly been crossed because all of a sudden the need for sustainable fishing practices is everywhere. And not just at The Slow Cook, which I read religiously, despite my lack of interest in cooking. It’s also here, here and – oh, everywhere.
So I was primed to try the new Georgetown hot spot Hook, the first restaurant in D.C. that adheres strictly to sustainable fishing practices. Chef Barton Seaver, called a "visionary" in this Washington Post review, visits all his suppliers to make sure they’re not using such widespread practices as overfishing, collection techniques that destroy habitat, or farming with the use of antibiotics.
So how do sustainable fish taste? Like real food, the real meat of
creatures of the sea, but with a touch of Barton’s culinary magic. I’m no food critic but yum!
Each customer receives a wallet-sized brochure outlining in detail the fish to avoid and the fish to eat with impunity, a brochure brought to us with the help of Patagonia and the Blue Ocean Institute. (The brochure’s supposed to be on line here, but that link isn’t working at the moment.) And Earth Echo International is also involved somehow and my dinner companion was their secretary-treasurer, the charming Jan Cousteau, whom I’d met at the DC opening of "The Green" on the Sundance Channel.
So that’s what I was doing at a "glam new watering hole" that’s "swimming with the young and pretty." A little off my usual beat.
Photo of Jan Cousteau and Chef Barton Seaver, taken with a camera whose flash wasn’t working at that particular moment.