Now that we are sold out of tilapia raised at the Bridgeport Aquaculture School, we are using Icelandic Arctic char for our recipe for Kiribati Sashimi. Our seafood selection is ever-changing depending on the availability of the most ethically sourced, nutritious and delicious species. The most popular, fixed, seafood species tend to be the most ecologically destructive and contaminated. Sushi restaurants use cheap carbon monoxide treated tilapia that is preserved to look fresh when it’s not. This tilapia is often grown in sewage contaminated waters. Pictured with the arctic char is chef and artist Luis. (Taken with Instagram)
