Save the Fish (and Eat Them Too!): Selecting and Preparing Sustainable New England Seafood
Olaf Jensen, PhD, Institute of Marine & Coastal Sciences, Rutgers University
Choosing sustainable seafood can be challenging. The proliferation of seafood wallet cards, smart-phone apps, and certifications often makes it even more confusing. Luckily consumers in the New England have a wide variety of fresh, local, and environmentally friendly seafood available to them. Learn about the status of world fisheries and the future of fish, along with a few simple rules for making smart seafood choices. Discover creative and delicious ways to prepare our local sustainable seafood with a cooking demonstration following the presentation with Kent Cummings, Sous Chef and Leah Pryer, Line Chef of Fletcher Allen Health Care.
Tuesday, February 19th
Davis Auditorium, Medical Center Campus
6:30-8:30 pm
Free! Pre-registration is required. Sign up online or call 847-2278.
Olaf P. Jensen, Ph.D. is an Assistant Professor of fisheries science at the Institute of Marine & Coastal Sciences of Rutgers University (New Brunswick, NJ). His research ranges from field studies of threatened fish populations in Mexico and Mongolia to comparisons of fisheries management methods around the world. His work on sustainable fisheries helps identify well-managed fisheries which consumers can support with a clean conscience.
