Spring has officially sprung in Vancouver. Like any rite of passage, there are a some telling rituals marking this seasonal turn.
1. The cherry trees are a blaze of colour against blue skies, soon to become Nature’s original confetti.
2. The inveterate Birkenstock wearers have removed their winter socks from beneath their sandals, letting their toes wiggle in the sun.
3. The cityscape has sprung into social life, opening up restaurant patios, dusting off heat lamps and pulling down bright awnings.
On this third point, the most telling note of the season’s arrival is the proudly proffered Spring menu selections, replete with favourite seasonal ingredients. Around here, that means a generous helping of strawberries, artichokes, asparagus, fiddleheads and, often, prawns.
Prawns and shrimp are one of those seafood ingredients which you really should be careful about consuming.
Traditionally, shrimp is harvested by trawling, essentially a giant net hauled behind a boat. An inefficient and cruel method of fishing, these nets catch over 80% of unwanted sea life in every haul. Over 150,000 sea turtles are killed every year in these nets.
Shrimp farms (commonly found in Southeast Asia) can be equally problematic. Despite their economic viability, these farms are often ecological disasters. Vast swaths of mangroves are often cut down to make way for these enormous farms. Mangroves provide vital soil stabilization and animal habitats. Additionally, these farms often see heavy use of pesticides and fertilizers to extend their capacity, ultimately causing damage to the consumer of the shrimp as well as to the surrounding environment. For a more in depth analysis, click here.
Importantly, you do have other options.
In BC, spot prawns are caught in traps that lay on the ocean floor for 3-6 hours. There is minimal destruction to the marine environment, along with strict catch quotas and for that reason, they are called an Ocean Wise fish. If you are going to eat prawns, or any other kind of seafood, you should look for the Ocean Wise, or similar, seal of approval. You can effect change by always asking your server, or the head of the kitchen, about the source of your food.
Enjoy the bevy of springtime recipes out there for you… just give Mother Nature a reason to throw that confetti.
...and that is why I prefer fish that swim!
Truthfully I can't get past the texture of the shrimp/prawn. I make a face like a 3 year old!
I also tend to stay away from wearing socks under any kind of sandal-like shoe!
Posted by: Helen | May 11, 2009 at 12:08 PM