Raw and Sustainable

Fiona Morrow
April 22, 2009
Globe and Mail

VANCOUVER -- Iwana and iwashi are in. Tai and toro are out. Uni? Sake? Well, depending on where they are sourced, and how they are caught, they could be either.

A new pocket-sized guide is hoping sushi lovers are ready to take a closer look at that lunchtime maki roll.

Launching at restaurants in Vancouver and Halifax tomorrow, SeaChoice's Sustainable Sushi Guide is designed to help diners determine whether the raw fish on the menu is eco-friendly - and, it is hoped, to change attitudes about sushi in the same way that existing programs have focused attention on sustainability in a growing number of Western restaurants.

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