Choose Wisely
Baked Shaari Eshkeli
Period: April 2010 – current
Choose Wisely is the consumer awareness campaign of the Sustainable Fisheries Project launched in April 2010. Its main aim is to raise awareness of the heavy exploitation of UAE fish resources and encourage consumer action to curb the demand on overfished species.
Classifying fish using a traffic light rating system of red, orange and green, consumers are informed which fish are unsustainable and which fish are sustainable.
Complete with this rating system, EWS-WWF developed an easy-to-use consumer guide focusing on the most popular local species found fresh in markets and stores across the Emirates, for which stock assessments were carried out by the Environment Agency-Abu Dhabi.
Sustainable Fish Consumer Guide - Fish Table
Classifying fish using a traffic light rating system of red, orange and green, consumers are informed which fish are unsustainable and which fish are sustainable.
Complete with this rating system, EWS-WWF developed an easy-to-use consumer guide focusing on the most popular local species found fresh in markets and stores across the Emirates, for which stock assessments were carried out by the Environment Agency-Abu Dhabi.
Sustainable Fish Consumer Guide - Fish Table
Award-winning Sustainable Fish Recipes cookbook complete with 20 multi-ethnic recipes created & tasted by our volunteers - Download now!
Sustainable Fish Consumer Guide - Fish Table
Objectives:
- Highlight to the public the issue of overfishing and its associated impacts
- Provide consumers with the correct science-based information needed to make responsible decisions and take actions to protect the UAE’s fish resources
- Engage retail, gastronomy, tourism and corporate sectors in promoting sustainable options of fish and communicating the issue to customers
- Help create local supply and demand for environmentally sustainable fish and seafood products
ROASTED TREVALLY WITH GRAPEFRUIT & TARRAGON by Barbara Van Meir
Roasted Trevally with grapefruit and tarragon
By Barbara Van Meir, EWS-WWF volunteer
Yield: Makes 4 servings
INGREDIENTS
INGREDIENTS
- 1 -2 white grapefruit
- 2 tablespoons minced shallots
- 2 teaspoons chopped fresh tarragon
- 1/4 cup extra-virgin olive oil
- Filets from 1 large orange-spotted trevally (Jesh Um al Hala) (about 1kg fish, to yield 350-500g fillets)
PREPARATION
- Preheat oven to 475°F/220°C.
- Grate 1 teaspoon grapefruit peel; reserve. Cut off peel and pith from grapefruits; cut fruits into segments and discard seeds and membrane.
- Mix shallots, tarragon, and grated grapefruit peel in small bowl to blend.
- Drizzle olive oil over bottom of medium roasting pan; heat pan in oven 3 minutes. Sprinkle shallot mixture over oil.
- Place trevally fillets in single layer atop shallot mixture; sprinkle with salt and pepper. Roast 5 minutes. Turn trevally fillets over.
- Top fillets with grapefruit slices. Roast fish to desired doneness, about 3-5 minutes longer for medium.
Adapted from Bon Appétit | February 2004