By Casson Trenor
In the embattled world of seafood, it’s nice to see positive change in a major public venue. As heartwarming as it is to hear from someone who has pledged to stop eating unagi, it feels even better when a sushi restaurant – or even better, an entire seafood distributor – drops it altogether in the name of environmental preservation.
So I’m thrilled to see a spark of light appear in the otherwise relentlessly dismal saga of the bluefin tuna.
No doubt you’re familiar with Food Network’s Iron Chef America, a culinary contest wherein a visiting chef races against time to prepare an assortment of gastronomic delights for a panel of judges. At the same time, one of the resident masters – a star-spangled group known as the Iron Chefs – embarks on the same task in an effort to defend his or her title against the upstart challenger. The dishes are linked by the requirement that they must all involve the day’s secret ingredient, which is revealed only moments before the contest, which takes place in a regal arena known as Kitchen Stadium, begins. The chefs are allotted one hour to prepare their items and are judged on the relative merits of their menus. The chef whose culinary tour de force is deemed to “reign supreme” by the panel is the winner. Continue reading