Sushi Guide
Blue Ocean Institute’s seafood rankings help sushi lovers satisfy both their culinary cravings and their desire to protect the ocean.
On October 22, 2008 we released the Guide to Ocean Friendly Sushi a wallet guide with 32 color-coded, science-based environmental rankings for species commonly used in sushi. And we included information on sushi tradition and sushi bar tips, provided by experts Hiroko Shimbo (author of The Sushi Experience) and Trevor Corson (author of The Story of Sushi).
Due to the popularity of the sushi guide, we have built this information into all of our seafood materials including our Guide to Ocean Friendly Seafood, our FishPhone iPhone application, our website, and even the searchable listings on our FishPhone texting service. We no longer carry a separate Guide to Ocean Friendly Sushi.
Using our seafood ratings to inform your sushi choices is a process--it will take time to become familar enough with the sushi offerings at your favorite sushi bar before you feel like you are making good choices. It's important to be flexible; our guide gives you options for many types of sushi you can eat and it also helps you to explore new and delicious delicious dishes. Sushi lovers can select species from abundant, well-managed fisheries or try those species that are raised using sustainable aquaculture methods.
One conversation at a time, sushi customers and sushi chefs can make a difference for our ocean.
