Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability
Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating
The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"lisalanders":{"type":"authors","id":"5412","meta":{"index":"authors_1591205172","id":"5412","found":true},"name":"Lisa Landers","firstName":"Lisa","lastName":"Landers","slug":"lisalanders","email":"llanders@KQED.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_95876":{"type":"posts","id":"bayareabites_95876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95876","score":null,"sort":[1431035158000]},"guestAuthors":[],"slug":"sausalitos-fish-dishing-up-simplicity-and-sustainability","title":"Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability","publishDate":1431035158,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.","status":"publish","parent":0,"modified":1431186224,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1208},"headData":{"title":"Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability | KQED","description":"Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95876 http://ww2.kqed.org/bayareabites/?p=95876","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/07/sausalitos-fish-dishing-up-simplicity-and-sustainability/","disqusTitle":"Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability","path":"/bayareabites/95876/sausalitos-fish-dishing-up-simplicity-and-sustainability","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95876/sausalitos-fish-dishing-up-simplicity-and-sustainability","authors":["5412"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_376","bayareabites_2736","bayareabites_10840"],"featImg":"bayareabites_95878","label":"bayareabites"},"bayareabites_77307":{"type":"posts","id":"bayareabites_77307","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77307","score":null,"sort":[1391809727000]},"guestAuthors":[],"slug":"bay-areas-herring-run-is-on-go-hyperlocal-in-your-seafood-eating","title":"Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating","publishDate":1391809727,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n","blocks":[],"excerpt":"The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ","status":"publish","parent":0,"modified":1391886608,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1687},"headData":{"title":"Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating | KQED","description":"The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77307 http://blogs.kqed.org/bayareabites/?p=77307","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/07/bay-areas-herring-run-is-on-go-hyperlocal-in-your-seafood-eating/","disqusTitle":"Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating","path":"/bayareabites/77307/bay-areas-herring-run-is-on-go-hyperlocal-in-your-seafood-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77307/bay-areas-herring-run-is-on-go-hyperlocal-in-your-seafood-eating","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_50","bayareabites_12","bayareabites_90","bayareabites_60"],"tags":["bayareabites_376","bayareabites_10488","bayareabites_529","bayareabites_13045","bayareabites_10840"],"featImg":"bayareabites_77810","label":"bayareabites"},"bayareabites_50438":{"type":"posts","id":"bayareabites_50438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50438","score":null,"sort":[1351321018000]},"guestAuthors":[],"slug":"the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean","title":" The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean","publishDate":1351321018,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ","status":"publish","parent":0,"modified":1351403033,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1036},"headData":{"title":"The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean | KQED","description":"Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50438 http://blogs.kqed.org/bayareabites/?p=50438","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/","disqusTitle":" The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean","path":"/bayareabites/50438/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50438/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1245","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_9549","bayareabites_10489","bayareabites_10841","bayareabites_10659","bayareabites_10839","bayareabites_10443","bayareabites_10840","bayareabites_431"],"featImg":"bayareabites_50473","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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