This is the sustainable seafood you'll be seeing everywhere this year.
“There’s a guest of honor that’s inside,” Chef Rupert Blease says as he places a miniature pumpkin in front of me. I remove the top and inside, a bright orange squash soup steams, dotted with apple gastrique. He tells me to stir it. The soup hides pieces of wild Alaska pollock, gently poached in the repurposed gourd. These bits of white fish are the guest of honor, and the soup is one dish Blease has designed to integrate the ingredient into his kitchen.
Blease first started cooking with wild Alaska pollock at Lord Stanley, in San Francisco’s Russian Hill neighborhood, this past April. Thanks to a new push from Trident Seafoods to get the fish on dining tables across America, Blease is not alone. From New York’s fast-casual spot Charley St to Eden in Chicago, chefs are incorporating it into menus across the country.
. The family-run fishing company operates 44 boats off the coast of Alaska, and in a given year, wild Alaska pollock accounts for some 40 percent of the fish they catch. But until now, pollock has flown under the radar.It’s not like Trident discovered pollock in 2019: it’s actually quite the opposite. Pollock has been a fixture of Alaska’s Bering Sea fisheries for decades—it’s just that no one has paid it much attention.
Bundrant sees that as an opportunity to get more people eating the local, carefully-fished varietal. Granted, he’d like to see that as a business owner, but also as someone invested in the future of Alaska’s fisheries. The Marine Stewardship CouncilAlaska’s pollock fishery the most abundant on the planet. And Alaska manages its fish stocks according to a sustainable yield principal, which means fishermen have to leave enough fish behind so that populations can replenish year after year.
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