Miya's Sushi Uses Invasive Plant and Animals for Its Fish Sushi
Laura McQuarrie — November 4, 2016 — Eco
References: miyassushi & treehugger
The high demand for fresh fish sushi has put a strain on marine wildlife and the natural ecosystems that contain them. As an alternative to using popular sushi inclusions like tuna and salmon, Miya's Sushi in New Haven, Connecticut sets itself apart by making use of invasive plant and animal species that are both abundant and readily available.
While species like Asian carp, blue catfish, Japanese knotweed and mugwort are known in the natural world as nuisances rather than delicacies, Miya's Sushi is changing the public's perception. Some of the other unique types of sushi that are made in this restaurant include adventurous options served with a topping of roasted black soldier fly larvar.
This year, Miya's Sushi has been recognized as a 2016 White House Champion for Change for Sustainable Seafood and in response, created a special 'Blessed Barack of Ribs.'
While species like Asian carp, blue catfish, Japanese knotweed and mugwort are known in the natural world as nuisances rather than delicacies, Miya's Sushi is changing the public's perception. Some of the other unique types of sushi that are made in this restaurant include adventurous options served with a topping of roasted black soldier fly larvar.
This year, Miya's Sushi has been recognized as a 2016 White House Champion for Change for Sustainable Seafood and in response, created a special 'Blessed Barack of Ribs.'
Trend Themes
1. Alternative Sushi Ingredients - Using invasive plant and animal species in sushi creates opportunities for unique flavor profiles and sustainable dining options.
2. Changing Perceptions of Disruptive Species - Miya's Sushi challenges the notion that invasive species are nuisances by highlighting their potential as flavorful and eco-friendly ingredients.
3. Recognition for Sustainable Seafood Practices - Miya's Sushi being recognized as a 2016 White House Champion for Change provides an opportunity for other restaurants to adopt sustainable seafood practices.
Industry Implications
1. Restaurant and Food Service - Adopting the use of invasive species in sushi can differentiate restaurants and cater to environmentally conscious diners.
2. Seafood and Aquaculture - The incorporation of invasive species in sushi presents an opportunity for sustainable harvesting practices and diversification of seafood offerings.
3. Environmental Conservation - Promoting the consumption of invasive species as a food source can contribute to the control of these species' populations and protect native ecosystems.
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