Celebrate Life Below Water. Eat Blue™

Sustainable seafood can feed billions of people and help end hunger.

Seafood is important to a healthy and balanced diet.

Biodiversity and healthy ecosystems are indicators of clean water

The seafood sector is a cornerstone of coastal economies

The Blue Economy is large and growing, and critical for our planet

Communities are adapting to climate change and developing sustainable solutions

Consumers want sustainable seafood from responsible producers

Urgent action is needed to reverse climate change and deal with its impacts

Responsible seafood production means healthy ecosystems and sustainable oceans.

Partner with Eat Blue™ to celebrate life below water.

Goal 14 - Life Below Water

The ocean is the lifeblood of our planet and its biodiversity provides sustenance and oxygen, its waters provide commercial links between continents and its ecosystems provide for the abundance of life that power human imagination and discovery.

We know less about the bottom of the ocean than we know about the surface of Mars but as we enter the Decade of the Ocean, we hope to discover the hidden truths of ocean health and find ways to harness its resources for future generations.

Imagine the organisms that have yet to be discovered in all their shapes, sizes and colors (or lack thereof) and the lessons we can learn from their ecosystems. Life below water is precious and needs to be conserved for our own benefit.

Do Fishes Feel Pain and Pleasure?

The battle about whether fishes feel pain has raged for years. Scientists previously argued that fishes cannot feel pain because they do not possess a neocortex part of the mammalian brain used for higher-order

Redefining the Meaning of Value through #tide Ocean Plastic

When you see those ubiquitous pictures of beaches strewn with plastic bottles, or of sea creatures suffocating in plastic waste, you can do one of two things: despair, or, see the waste as what

Kicking Off 2021 and the Decade of Ocean Science

Happy New Year everyone! This year marks the start of the Decade, meaning we have 10 years to deliver on the 2030 Agenda for Sustainable Development and the 17 Sustainable Development Goals (SDGs). To

2020 – A Year in Review for Ocean Science

As 2020 comes to a close, many of us are sighing a breath of relief. These past 12 months have been unprecedented for many of us.  Although perhaps not as obvious, 2020 has also

The Cerebral World of Cephalopods

Cephalopods are members of a class of molluscs that feature squids, octopuses, cuttlefishes, and nautiluses. While these “freaky” friends have gained notoriety for their noteworthy features which include arms/tentacles, prominent heads, and bilateral body

How can you Eat Blue™?

By recognizing that the food system may contribute up to 30% of greenhouse gas emissions in the United States, we hope you will take the important next step to eat local and sustainable sources of protein, which can come from plants or plant-based meats, responsibly produced seafood from the ocean or aquaculture pens, or cell-based seafood from BlueNalu when it becomes available.

By starting the process you have already taken an important step towards educating yourself and celebrating life below water. We thank you for that!  By choosing to Eat Blue™, we can have a profound impact on the sustainability of marine ecosystems and conserve Earth’s most precious resource! Below are some steps you can take to further your commitment to a sustainable future.

There are a number of incredible organizations that are currently leading the efforts in educating consumers about food systems and how to consciously buy and eat the right products. Check out our list below. Be sure to also VISIT the Eat BlueTM website for updates & stories on life below water!

Are we missing something? Let us know where you get your information! Email [email protected]

We hope the Eat Blue™ website may act as a guide to sustainable seafood consumption, a forum for interesting solutions to the problems in food security and a source of inspiration that highlights the people making it happen! However, we can’t do it alone. We need all the help we can get on the road to educated consumers!

  • SHARE your favorite Eat Blue™ articles with friends
  • FOLLOW @EatBlueNow on Facebook, Instagram and Twitter
  • TAG @EatBlueNow on Facebook, Instagram and Twitter. Use the hashtags #EatBlue #OceanOptimism and #SDG14
  • SHARE your journey on social media in search of sustainable seafood using #EatBlue #OceanOptimism #SDG14 #Seafoodies #BlueNalu #SeafoodSaturdays
  • SIGN-UP for the Eat Blue™ newsletter, coming soon! 

Stay curious and inquisitive about where all your food comes from. Check the labels and reach out to companies regarding their sourcing and practices. Buy local when you can. If you choose to eat seafood, follow the below recommendations:

  • REGULARLY CHECK the ocean species recommended by the Seafood Selectoror Seafood Watch guidelines when cooking, ordering and eating fish
  • EAT LOCAL fish when possible.  Ask the restaurant, fishmonger or grocery clerk:
    1. Was the fish wild-caught locally or farm-raised sustainably?
    2. Where is the fish from?
    3. What is the risk for mercury, microplastics or other toxic chemicals?
  • TASTE a new species of fish that you wouldn’t normally try.  Many underutilized fish species are healthy, delicious and sustainably produced
  • COOK with confidence using these home recipes as a guide
  • JOIN or CREATE a Community Supported Fishery for fresh local seafood

Acting as a leader in the community and collaborating with those working hard towards a sustainable future makes all the difference in solving the food security issues of tomorrow. Join us and take the Eat BlueTM movement one step further by leading it!

  • THANK a local fishermen!  Fisherman in the United States are a cornerstone of coastal economies and represent the most sustainable fishery in the world.
  • HOST a virtual dinner party with your friends featuring locally caught seafood, and invite a local fisherman as the guest of honor. Don’t forget to share your story with us!
  • ADVOCATE for sustainable seafood. On occasion, we may ask for your help to educate elected officials.  Don’t worry, we can provide plenty of materials as a guide but in the meantime, look up your local member of congress.
  • DONATE to responsible non-profits promoting sustainable fisheries and seafood.

Be among the first in the world to try delicious cell-based seafood products when they become available in select markets starting the second half of 2021. Here is a sneak-peak at the world’s first fish tacos made with cell-based yellowtail amberjack from BlueNalu’s culinary demonstration in December 2019.

Baja Style Fish or Tofu Tacos

Yield: 6 to 8 servings

 

Ingredients

Beer Batter:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dark Mexican beer*

Fish Tacos:

  • Oil, for frying, (avocado oil, grapeseed oil or peanut oil)
  • 1 cup all-purpose flour
  • 1 teaspoon salt, plus more for seasoning
  • 2 pounds BlueNalu cell-based yellowtail amberjack** OR extra firm tofu
  • Freshly ground black pepper
  • Corn tortillas
  • 2 cups shredded cabbage
    2 cups tomatillo salsa optional
    Pickled onions (optional)
  • Jalapenos, for garnish (optional)

* Preferred is Negra Modelo, but any Mexican beer will work
**cell-based seafood coming soon!

Directions

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For the Tofu:

Press the tofu to release excess water to achieve a firmer, denser block of tofu. To do this, wrap the tofu in paper towels followed by a thick kitchen towel and place it on a cutting board with several heavy cookbooks on top. Let sit for 20 minutes. Once pressed, cut into strips.

For the Fish/Tofu:

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

On a large plate, combine the flour and salt. Season the fish or tofu pieces all over with salt and pepper and coat with the flour. Working in batches, dip the pieces in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

Assemble tacos with the tortillas and deep-fried fish or tofu and top each with shredded cabbage, tomatillo salsa, and pickled jalapenos and onions, if desired.

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