DOCSLIB.ORG

EDF Sushi Selector

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
EDF Sushi Selector AL FISH ECO-BESTECO-OKECO-WORST n Amaebi/ Canada U.S. Spot prawn e Ankimo/ All Monkfi sh liver Awabi/Abalone U.S. (farmed) I Ebi/Shrimp Canada, U.S. Imported Californian, Gindara/ Alaskan, Canadan Oregonn, Sablefi sh Washingtonn Hamachi/ Imported farmed Yellowtail Sushi choices that ar good for you AND the ocea SUSH SELECTOR Hirame/ C Atlantic L Flounders, Pacifi c, SummerL C (All other) Soles L Hon Maguro/ AllL Bluefi n tuna Hotate/ Wild Sea scallops und. Ika/Squid Longfi n (U.S.) All other scientists ® Ikura/ California, Oregon, h Alaska (wild) tc Salmon roe Washington (wild) Wa Iwana/ Farmedn i Arctic char i Iwashi/Sardines U.S.n Mediterranean Central and org/sush Izumidai/Tilapia U.S. Asia F. South America org/sush F. r more information, visit: om your mobile phone: Kaki/Oysters Farmedn Wildn (seafoodwatch.org). ©June 2011 Environmental Defense F Printed on recycled paper (30% post-consumer), totally chlorine-free. Fo ED Fr m.ED The eco-recommendations in this guide are based on research conducted by Monterey Bay Aquarium Seafood BlueL, King (U.S.), B Kani/Crab Dungeness, Stone King (imported) L Snow B Kanikama/ L All Imitation crab Katsuo/Bonito, - Pole/troll Skipjack tuna c fi sh ? fi Maguro/Bigeye, U.S. Atlantic Imported (pole/troll) Imported eezing mon Yellowfi n tuna (pole/troll) or U.S. (longline)L (longline)L Fr : s Masago/ sh. Iceland Canada fi Smelt roe Mirugai/ Wild Giant clam rst by their Japanese fi ounders), or a speci fl sh sites or microorganisms Muurugai/ fi Farmedn Mussels sh wild-caught or farm-raised? fi sh (e.g. toro/fatty or belly cut). fi Saba/Mackerel Canadan U.S.n sh before preparing sushi signifi fi If it is farmed, how was grown? If it is wild, how was caught? What country or area is it from Is this California, Oregon, Atlantic or < < Eating raw Sushi is often uncooked and may contain para that cause food-borne illness. Pregnant women, young children, and people with immune conditions should not eat raw or partially cooked raw < cantly reduces, but does not eliminate, health risks. A note about sushi name Fish are listed name, then by their most com English name. Japanese names often refer to several types of related (e.g. hirame/ cut of Sushi is rarely labeled with species name, geographic location, or whether it was wild-caught or farm-raised, so please ask your server or sushi purveyor for this information. Here are some easy questions to get you started < Sake/Salmon Alaska (wild)n Washington (wild)L farmedL Shiro maguro/ Canada and U.S. Imported Hawaii (longline)L Albacore tuna (pole/troll)n (longline) L Suzuki/ Farmed Striped bass r- Tai/Porgy, tion Red porgy Red snapper sh that Snapper fi ts (e.g. y. fi Tako/Octopus All chasing ? Bluefi n (all)L, Bigeye/Yellowfi n Toro/Tuna belly Bigeye/Yellowfi n ing on where (pole/troll) (longline)L , abundant oceans. Unagi/ sh caught or farmed All fi Freshwater eel ’ve also used green hearts shed or farmed in environ- rst depend fi Uni/Sea urchin Canada California Maine We Wo n A good source of heart-healthy omega-3s and low in contaminants ur sushi choices matter! L Limit consumption due to elevated mercury or PCB levels Yo Not all seafood is created equal. Unfortunately many popular sushi items are mentally destructive ways. Because these practices vary by species and location, knowing this informa makes a big difference and can guide your decisions when it comes to orde ing sushi. By using your pur power to buy using eco-friendly practices, you are supporting healthy How does this card work Sushi can be an Eco-Best, Eco-OK or Eco- it came from and how was caught or farmed. Our guide helps you make the best environmental choices for oceans. and red triangles to indicate the offer the greatest health bene high in omega-3s) or risks (e.g. mercury or PCBs), respectivel More details at EDF. org/sushi L 1. Cut along dotted line. A 2. Fold in half along A, keeping printed side of paper on outside. 3. Fold in half along BNHHSLQJÀVKOLVWRQLQVLGH 4. Fold in half along C, keeping Sushi Selector panel in front..
Load more

Recommended publications
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • Big Eye Day to Day Menu
    ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻 サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸 酢の物 . 10 with Dungeness Crab 蟹 酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ 小 . 30 * Large Moriawase (16pc.) 盛り合わせ 大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked fish, shellfish, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc.
    [Show full text]
  • Lawrence Fish Menu
    Mon-Sun: 10:00am – 8:00pm 3920 W. Lawrence Ave CASH ONLY ROLLS Phone: (773)-267-6838 Lawrence Fish Market Chicago, IL 60625 Prices do not include tax Arizona Roll 5.95 Unagi Roll 3.70 VEGETABLE ROLLS Fried super white tuna, cilantro, avocado, cucumber & spicy mayo Broiled Eel, cucumber, unagi sauce Oshinko Roll (Pickled Yellow Radish) 2.50 *Boston Roll 6.25 *Spicy Salmon Roll 3.45 Kappa Roll (Cucumber) 2.50 Salmon, kanikama, lettuce, avocado, mayo and masago Salmon, spicy mayo and cucumber Avocado Roll 2.50 California Roll 2.95 *Spicy Scallop 3.45 Kanpyo Roll (Gourd) 2.50 Kanikama, cucumber and avocado,masago Scallop, spicy mayo and cucumber Shitake Roll (Black Mushroom) 2.50 Caterpillar Roll 9.95 *Spicy Tuna Roll 3.45 Sweet Potato Tempura Roll 2.50 Broiled Eel, avocado, cucumber covered with tempura crunch Tuna, spicy mayo and cucumber Yamagobo Roll 2.50 avocado wraped on the top and unagi sauce *Spicy Super White Tuna Roll 3.45 Green bean or Asparagus Tempura Roll 2.50 Crunch Roll 4.95 Super white tuna, spicy mayo and cucumber Shrimp tempura, tobiko, avocado, cucumber, covered with Spider Roll 5.95 SUSHI (w/ rice) / SASHIMI (w/no rice) (1order=1pc) tempura crunch and unagi sauce Fried Soft Shell Crab, avocado, cucumber, kanikama Ebi (Shrimp) 1.00 Crunch E.T Roll 4.95 *Tuna & Avocado Roll 3.45 Hokigai (Ark Surf Clam) 1.00 Shrimp tempura, cucumber covered with tempura crunch Turtle Roll 7.95 Tamago (Sweet Egg) 1.00 *Crunch Salmon Roll 4.95 Unagi, tempura crunch, cucumber&shrimp, topped w/ mayo,tobiko Inari (Deep Fried Tofu) 1.00 Salmon,
    [Show full text]
  • JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New
    For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy.
    [Show full text]
  • View Our Menu
    Rolls + Bowls Signature Dishes The Balboa ... 13.95 The CHOPFIN ... 18.95 Salmon, cream cheese, jalapeno, cucumber, spring mix, crunchy Cored pineapple bowl, lobster, crab, salmon, tuna, shrimp fried onions, unagi sauce, + sriracha ceviche, topped with pineapple chunks, cucumber, avocado, unagi sauce, furikake, + tempura flakes Pineapple Express ... 13.95 Salmon, tuna, seaweed salad, pineapple, edamame, tempura Lobster + Crab Avocado Boats ... 16.95 flakes, + unagi sauce 1/2 Crab stuffed avocado, topped with rice vinegar cucumbers, The Firecracker ... 13.95 pomegranate seeds, tempura flakes, + unagi sauce Shrimp tempura, surimi, avocado, pineapple, cucumber, 1/2 Lobster stuffed avocado, topped with housemade pico de gallo, cilantro, + sriracha sauce cilantro, tempura flakes, + chili lime crema The Crabby Crab ... 14.95 Create Your Own Avocado Boats ... 12.95 Tempura soft-shell crab, surimi, cucumber, pomegranate seeds, 1 protein, 2 toppings, 1 crunch/seasoning, + 1 sauce + unagi sauce Sushi Tacos ... 13.95 Ceviche’rito ... 13.95 Create your own sushi tacos(3). 1 protein, 2 toppings, 1 Shrimp ceviche, surimi, avocado, + spicy ponzu sauce crunch/seasoning, + 1 sauce Green Life ... 11.95 Eggplant, avocado, spring mix, cucumber, tomato, red onion, The High Life Sushi Tacos ... 16.95 edamame, corn, + sesame ginger vinaigrette Create your own lobster and/or lump crab tacos(3). 2 toppings, 1 crunch/seasoning, + 1 sauce The Sassy Chick ... 12.95 Organic baked chicken breast, crushed peanuts, shredded carrots, seaweed salad, cilantro, + coconut peanut curry sauce The High Roller ... 14.95 Organic baked chicken breast, shrimp tempura, avocado, cherry tomatoes, red onion, carrot, spring mix, + wasabi aioli Mad Tuna ... 12.95 Spicy tuna, seaweed salad, avocado, cucumber, radish, masago, + spicy mayo The Hot Chick ..
    [Show full text]
  • The Hidden Truth About Eel Procurement in Japan a Survey Of
    Greenpeace Japan Briefing Paper, June 4, 2018 The Hidden Truth About Eel Procurement in Japan A Survey of Processed Eel Product (Kabayaki) Sourcing by Major Retailers I. Background Four species of eel are being used as ingredients for eel products known as kabayaki (grilled eel) consumed in Japan, including the Japanese eel, European eel, American eel, and shortfin eel. Three of these (Japanese, European, and American) are designated as endangered species on the IUCN Red List of Threatened Species.1 International trade in the European eel, which is listed in Appendix II of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), has been regulated since 2009, so any imports or exports require specific permission.2 The European Union (EU) has banned exports of European eel since 2011. 3 Many factors are threatening eels, but besides the deterioration of rivers and other habitats and changes in the marine environment, a major suspected factor is declining populations due to fishing.4 As a part of its activities to protect marine ecosystems, Greenpeace Japan has been working since 2013 to study the procurement policies and awareness of supermarkets and other major Japanese retailers in relation to eel, which is still being widely consumed in Japan even though it is designated an endangered species. As an ingredient for kabayaki, eel is known to be at high risk of involving illegal, unreported, and unregulated (IUU) fishing. This survey was carried out to shed light on the handling of and procurement policies for eel products (kabayaki), the transparency of the supply chain, and areas of concern in eel procurement.
    [Show full text]
  • Oyster-Bar-Menu-Feb-2020.Pdf
    starters oyster shooters crab cakes 17.9 9 *bloody mary shooter 6.99 Mesclun greens with a citrus aioli. A fresh oyster with Absolut Vodka, tomato juice, celery and cocktail sauce. jalapeno poppers 9.99 Tempura jalapeno halves with spicy surimi crab, *tequila shooter 6.99 cream cheese, sushi rice and avocado. A fresh oyster with Sauza Gold Tequila and cocktail sauce. *oysters on the half shell *vodka shooter 6.99 Half dozen 17.99 A fresh oyster with Absolut Citron or Peppar Vodka One dozen 26.99 and cocktail sauce. * garlic fries 5.99 virgin shooter 4.99 Premium golden fried potatoes tossed with an infused A fresh oyster served straight up with tomato juice, herb garlic olive oil. celery and cocktail sauce. * 26.99 calamari 11.9 9 the six shooter Fried calamari strips with cocktail & tartar sauces for dipping. A selection of Vodka, Tequila and Bloody Mary oyster shooters—two of each. tempura asparagus 9.99 Fresh asparagus in a light batter with a citrus aioli. seafood cocktails seafood salads Served with our Chef’s special cocktail sauce and lemon wedge All salads are served with fresh breads from our bay shrimp cocktail 11.9 9 award-winning bakery. jumbo shrimp cocktail 17.9 9 house salad 6.99 A fresh medley of greens, tomato and your choice of dressing. crab cocktail 21.99 With bay shrimp 10.99 With jumbo shrimp 15.99 colossal mazatlan cocktail 19.99 This festive, south of the border selection blends shrimp and caesar salad scallops with tomato, avocado, onions and lemon.
    [Show full text]
  • From Cod to Unagi Kabayaki FARMED • S UNAGI KABAYKAI E a V V E A
    1 FINE FILLETS 2 from cod to unagi kabayaki FARMED • S UNAGI KABAYKAI E A V V E A S • S S • • % A A E E V JUST REHEAT V V V E E A 10A • • S S 1 sachet 255g £19.90 £16.90 Dear Fish lover, 3 sachets 765g £54.90 £48.60 The favourites remain popular - everyone still loves cod. I think we probably sell this in more formats than any other fish. Even before we get onto cod liver and cod roe. Did you see we added cod maws? But newcomers arrive all the time. And sometimes they reveal pent-up demand. Unagi kabayaki has flown out of the door since we listed it two months ago. We had to make a special 80 mile round trip to pick some more up when the launch stock was exhausted. What is it? ask all the cod-lovers. The unagi bit is simple - that's just the Japanese for eel, and as I have told you many times over the years, eel is a truly Marinated fresh wonderful fish. Kabayaki is more complicated. I haven't figured out if it's the eel fillet, or the skewers on which the fillet is water eel fillet mounted, or the teryaki-like sauce in which the eel is marinaded before cooking. But whichever it is, I can assure you that unagi kabayaki is very rich and an intensely luxurious experience. At the risk MACKEREL WILD of triggering another 80 mile dash, I urge you to try this item this month, using this very valuable discount.
    [Show full text]
  • Build Your Own
    2520 E Craig road # 115, N. Las Vegas NV 89030 PH: 702-522-9668 | 10:30am-9:30 pm Build your own 1 Pick your base BOWL BURRITO Sushi Rice Seaweed Paper Brown Rice Soy Paper Mix Salad Sushi Rice Half & Half Brown Rice 2 PICK YOUR PROTEIN 2 mix 9.25 | 3 mix 10.45 Ahi Tuna* ⁄ Spicy Tuna* ⁄ Octopus* ⁄ Salmon Shrimp ⁄ Shrimp Tempura ⁄ Scallop ⁄ Fried Tofu Baked Salmon ⁄ Baked Eel ⁄ Grilled Chicken 3 PICK YOUR Flavor Sushitto Signature Sauce ⁄ Poke Sauce Sweet Wasabi Aioli ⁄ Sriracha Aioli Yuzu ⁄ Miso Aioli ⁄ Tropical Teriyaki Sauce Unagi Sauce 4 PICK YOUR Veggies & fruits Green Onion ⁄ Red Onion ⁄ Cucumber Edamame ⁄ Kale Salad ⁄ Cabbage Sweet Corn ⁄ Slice Jalapeno ⁄ Yellow Radish Mango ⁄ Mandarin ⁄ Cilantro 5 PICK YOUR TOPPINGS Avocado+$1 ⁄ Surimi Crab Seaweed Salad ⁄ Masago* Ginger ⁄ Wasabi This item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness. SuSHITTO SPECIAL straight “A”* $10.45 Salmon | Tuna | Sweet Shrimp | Masago | Tempura Crunch | Cabbage | Red Onion | Cucumber Sushitto Signature Sauce | Sweet Wasabi Aioli Lava Tuna* $10.45 Spicy Tuna | Surimi Crab | Shrimp Tempura Jalapeno | Red Onion Cucumber | Tempura Crunch Unagi Sauce | Sriracha Aioli NINJA CRUNCH* $10.45 Baked Salmon | Shrimp Tempura | Surimi Crab Cucumber | Red Onion | Tempura Crunch Tropical Teriyaki Sauce | Sriracha Aioli SUMA SAMBA* $10.45 Baked Eel | Shrimp Tempura | Surimi Crab Cucumber Red Onion | Cabbage | Tempura Crunch Sriracha Aioli
    [Show full text]
  • Chisai Lunch Menu
    Lunch Menu Chisai SPECIALS ( Monday to Friday, 12pm - 3 p m ) 3 dishes for £15 20.00 per person ( M o n d a y to Thursday 5pm - 9 . 3 0 p m ) Choose one dish from each section (Min 2 people) B E N T O B O X ……20 (Edamame, Karaage, Maki Roll, Sashimi, Spicy Tofu Bao & Yakitori) ~~ Includes a glass of Prosecco Crackers, Pea Guac Mon-Fri 12pm- 2.30pm, Mushroom Udon….10 Edamame Steamed / Spicy Mon-Thur 5pm-9.30pm Fri-Sat 5pm-6.30pm (Clear Soy Mushroom Broth, Thick Udon Noodles, Grilled Mushrooms, Spicy Tofu Bao Sweet Corn & Soft Egg) ~~ Edamame, Steamed Prawn Tempura Ramen…..12 Rainbow Maki Roll Chicken Karaage, Wasabi Mayo Spicy Tuna Maki Roll (Clear Seafood Broth, Padron Pepper, Soft Egg, Tempura Prawns & Ramen) ~~ Vegetable & Salad Roll, Fresh Vegetables, Light Wafu Salmon & Avocado Maki Roll DONBURI ~~ ~~ Karaage Don….9 Yakitori Duck Leg Confit, Pickled Cucumber, Spicy Hoi (Chicken Karaage on Rice, Wasabi & Spicy Mayo, Nori Kizami) Pork Belly, Spring Onion & Shichimi Sin Sauce Zucchini, Wafu Dressing Grilled Zucchini, Wafu Dressing & Sesame Unadon…..14 (BBQ Eel on Rice, Unagi Sauce, Spring Onion, Nori Kizami) ~~ Chilled Caramel Pudding Tendon….12 (Assorted Tempura on Rice, Tempura Sauce) S N A C K S ス ナ ッ ク Crackers, Pea Guac…………………………………………………………………………………………………………….…5 GOURMET SUSHI & SASHIMI PLATTER R O B A T A ロバタ Edamame Steamed / Spicy………………………………………………………………………………………..4 / 4.5 To Share (Chef’s Selection)……..45 Chicken Karaage, Wasabi Mayo……………………………………………………………………………..…..……..6 ( Charcoal Grilled Plates) Yakitori.…..….…………………………………………………………………...…………………………………………………...….………….5.5
    [Show full text]
  • Eating Eels to Extinction a Review of Restaurant Consumption in Hong Kong
    Eating Eels to Extinction A Review of Restaurant Consumption in Hong Kong Jovy Chan May 2021 Suggested Citation: Chan J. 2021. Eating Eels to Extinction: A Review of Restaurant Consumption in Hong Kong. WWF-Hong Kong, Hong Kong SAR. Executive Summary Eels are among the most threatened group of vertebrates on the planet. Six freshwater eel species are considered threatened and most have declined rapidly since the 1970s. Eel consumption in East Asia, which includes southern China and Hong Kong, drives much of the illegal trade in endangered eels. To implement effective conservation and recovery actions for threatened species, it is important to know which species of eel are commonly sold in restaurants across Hong Kong. Through DNA analysis on eel products from 80 licensed sushi restaurants, nearly 90% of samples were identified as critically endangered or endangered eel species. Nearly half (36) of 80 samples were identified as European eel (Anguilla anguilla), which is critically endangered and requires Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) permits for international trade. However, ongoing and numerous eel seizures at airports and borders indicate that Hong Kong is a major trafficking hub of eels from Europe and North Africa to Asia. High demand for eel and loose labelling regulations and monitoring systems provide opportunities for smugglers to launder illegally harvested eel into the supply chain. This study highlights the prevalence of A. anguilla in restaurants and indicates that potentially illegal species are a common feature in Hong Kong’s eel supply chains. Businesses must stop selling endangered eels and should take on the responsibility of monitoring and ensuring the legality and traceability of eels in their supply chains.
    [Show full text]
  • Glossary of Japanese Fisheries Tirms 1
    states Department of the Interior, J. A. Krug, Secretary Fish and Wildlife Service, Albert M. Day, Director -... -------- Fishery Leaflet 220 Chica 0 54 Ill. 17126 March 194'1 GLOSSARY OF JAPANESE FISHERIES TERMS General Headquarters Supreme Commander for the Allied Powers Natural Resources Section Report No. 63 Tokyo 1946 GLOSSARY OF J.APAllISE FISHlWES ~S 1./ 1. Flsh and fishing play such an important role in Japanese life tbat an extensive and complicated fisheries vocabulary bas evolved. Bach of the hundreds of kinds of fish, shellfish, and seaweed bas several vernacular names, the wide alsortment of prepared seafood adds many ~ore words; and the variety of fishing gear bas a large specialized nomen­ clatllre. 2. An interpreter or translator who 1s not trained infisberias terminology finds himself contused by the many Japanese terms, some of which have no exact cOllnterpart in Engl1ah. The Japanese when translating their own phraseology into English make freqll8nt unintentional mistakes because of the complicated nature of the subject matter. Many organisms which are abllndant in Japan ~re not to be found in any part of the Englis~speaking world. and attempts at t~nslatio~ are often inacc~Ge. 3. This glossary was prepared to establish a standardized vocabulary It should help the members of ~e Occupation Forces to understand Japanese publications and reports. It should help the Jap~ese atlthor1ties in translating their reports into English. 4. The best accepted common names for commercially important marlne_ and freshwate;r animals and plants are presented. Countless local vernacu­ lar names for fish. shellfish. and seaweed are 1n use in various parts of Japan.
    [Show full text]