Green Fish and Chips

Via Serious Eats’ Required Eating comes a NY Times story on a London fish and chips shop that is trying to go fully sustainable. It’s a thoroughly difficult process.

Part of [Tom Aikens’] mission is “to broaden fish tastes outside of cod.” His fish and chips will be made from cod imported from countries where it is not overfished as well as from sustainable species like pollack, gunard, rays and sole. He said he hoped to “raise awareness” among the top chefs in London to help bring about self-imposed moratoriums on severely depleted stocks like North Sea cod or Mediterranean bluefin tuna. A portion of the cheapest fish and chips at Tom’s Place, ray for takeaway, will run about £10, or $20.

“A Favorite Meal, Now Offering a Side Order of Environmental Awareness”