These Detroit Chefs Make Sushi That’s Ethical, Environmentally-Friendly
Do you know where your fish comes from? Dr. Sushi uses sustainable seafood — like the invasive Asian Carp.
Chef Nick George has been making some of Detroit’s best sushi with his regular pop-up dining nights called Dr. Sushi.
Not only do his menus offer creative takes on sushi and Asian-inspired dishes, but George wants to introduce Metro Detroit sushi lovers to new, more sustainable fish.
For that, he’s teamed up with master sushi Chef Hajime Sato to bring sustainable sushi dining to the region.
Sato says there’s a lack of public knowledge about how many fish species commonly offered in sushi restaurants are on the brink of extinction.
“We’re eating some endangered species and we don’t know about it.” – Hajime Sato, chef
“In the world of seafood, first of all, people don’t know too much about it and what’s going on in the sea,” Sato says.,
George says one of the more difficult aspects of striving to use more sustainable fish in his sushi is finding a supplier who knows where their fish are really coming from.
“Asking these relentless questions to the fishmongers and trying to get them to tell me “where was this fish caught?” and “how was it caught?” George says.
Sato, the founder of Seattle’s first sustainable sushi bar, Mashiko, plans to open a similar concept in Metro Detroit, as does George.
Get involved in Dr. Sushi pop-ups and classes here.
Click the player to hear George and Sato talk about why delicious and sustainable sushi options will be the future of the cuisine.
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