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Find. Eat. Drink.
Edition: 11 March, 2011
Chef Rick Moonen's Fish Friendly Advice
Chef Rick Moonen

As a guy who's been cooking seafood for over three decades, chef Rick Moonen has become the unofficial dean and outspoken advocate for seafood sustainability.

He's passionate about doing the right thing and practices what he preaches at his restaurant, RM Seafood in Las Vegas.

We asked Rick for some simple tips on how to do our part, one meal at a time.

1. Eat Lower On The Food Chain...

Go for the little fish in the big sea: sardines, anchovies, mackerel. The big fish-- the tunas, the swordfish are riddled with mercury and PCBs.

2. Eat Bivalves & Bottom Feeders...

Oysters, clams and scallops are filter feeders and are in the production business of cleaning the environment.

3. Eat Substitutions...

Arctic Char: a relative of salmon, more closely related to trout. I call it salmon light.

Barramundi: is a good replacement for red snapper.

Sablefish (Black Cod): a great fatty fish. It can become the methadone program for Chilean sea bass addicts.

4. Eat Something New...

Tautog: the flesh is flaky, like snapper, but it's got more of a crustacean flavor to it, because they eat shrimp.

Porgy: it's delicious.

Cobia: it's the veal of the ocean. Cook it anyway you want. It's very hard to screw it up.

RECIPES...

Chef Moonen's Fra Diavolo uses shrimp instead of lobster. And his New England Steamed Dinner "satisfies just like chicken soup."

MORE ABOUT MOONEN...

See our Q & A with Rick. He talks about everything from seafood to Top Chef to where he eats and drinks in Las Vegas.

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