Last week, we had a visitor named Dan Donovan who came to speak about his fish shop, Hooked. I was fascinated by his speech, in how devoted he is to selling the highest quality fish to the population of Toronto. He had a lot of valid information to offer, and I found it interesting because he was formerly a chef, just like us.
He had a lot to say about what he defines as "sustainable" and "nose-to-tail" (or fin) eating. The idea that stuck the most with me, that I will carry with me as I continue to grow into a good, clean and fair chef, was the idea of eating so many different types of the sea world. I also agree that when a product isn't available, it is not something to be angry about, but something to rejoice. It is not natural to have every wild product available, every day of the year, and it is this unpredictability that makes these products so incredible.
I had never thought about the idea of eating a wide variety of seafood before, that including products like barnacles, various shellfish, and smelts. I will be more conscious of this idea from now on, rather than sticking to my favourites like cod and salmon.
Dan was very knowledgeable, and it was inspiring to hear from someone who is so involved and passionate about his work.
He had a lot to say about what he defines as "sustainable" and "nose-to-tail" (or fin) eating. The idea that stuck the most with me, that I will carry with me as I continue to grow into a good, clean and fair chef, was the idea of eating so many different types of the sea world. I also agree that when a product isn't available, it is not something to be angry about, but something to rejoice. It is not natural to have every wild product available, every day of the year, and it is this unpredictability that makes these products so incredible.
I had never thought about the idea of eating a wide variety of seafood before, that including products like barnacles, various shellfish, and smelts. I will be more conscious of this idea from now on, rather than sticking to my favourites like cod and salmon.
Dan was very knowledgeable, and it was inspiring to hear from someone who is so involved and passionate about his work.
![Picture](/uploads/3/8/9/6/38962229/1634659.jpeg?250)
Barnacles, for example, can be prepared in a number of ways. All that is necessary is the patience for cleaning, and the desire to try something new.