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Coastal economies are a significant driver of the global economy and according to the United Nations, over three-billion people depend on marine and coastal biodiversity for their livelihoods and over 200-million people are directly or indirectly employed by fisheries. The decline in biodiversity and fishery resources in the ocean will have a huge impact on the social fabric of coastal communities so it is important that any solution for sustainable seafood takes into account the small, artisanal fishers.
Cell-based seafood represents an opportunity to develop good paying jobs and a steady supply of delicious and nutritious food options in communities that need economic development and food security.
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-cultured 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 EatBlue@BlueNalu.com
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!
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:
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!
Be among the first in the world to try delicious cell-cultured 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.
Yield: 6 to 8 servings
* Preferred is Negra Modelo, but any Mexican beer will work
**cell-based seafood coming soon!
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.
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.
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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