I am a true sushi lover, but getting information about the fish I am eating can be a difficult ordeal. Most sushi places aren’t very forthcoming on where they get their fish, or even what kind of fish it is you are actually eating (Hamachi is often labeled as yellowtail when it actually should be Amberjack, although it can vary between several species depending on the restaurant – same with Tai or snapper).
The Monterey Bay Aquarium puts out a wonderful Seafood Watch sustainable sushi guide both as an app, and on their website as a printable card, and Sustainable Sushi has great information too, but this can still pose a problem when it comes down to sourcing (many ratings are high for wild caught or sustainable fisheries, but low for farmed or catch method, like bottom trawlers).
Enter Mashiko, a sushi restaurant in West Seattle that maintains a fully sustainable seafood menu. Mashiko is also Seattle’s first fully sustainable sushi bar
We have solid relationships with several top seafood sustainability experts. We appreciate the support we have received from both customers and industry insiders. Our education has been intense, and it will be ongoing.
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