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"We live In a world where over a billion people are malnourished, and the fact that delicious, nutritious fish such as anchovies, smelt and herring are reduced to fish feed is wasteful. Currently, over a third of wild caught fish is converted into fish feed for aquaculture. Farming carnivorous fish is an inefficient and impractical method of producing food for humans."
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"Our challenge is not to import an exotic cuisine from afar but to use seafood that is locally available and to transform it into a regional cuisine that we can all be proud of, like Clam Chowder in New England, or Crab Cakes in the Chesapeake Bay."
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Why Did We Get Rid of Tuna and Shrimp?
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Articles about some of the practices here at Miya's written by head chef Bun Lai.
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Why Did We Get Rid of Tuna and Shrimp?
"Six out of eight of the most popular types of tuna are overfished; and, the bluefin tuna, the most expensive seafood in the world, is an endangered species that is not effectively protected. Tuna is the principal source of dietary methylmercury for humans. Methylmercury is a powerful neurotoxin that effects human, fish and wildlife health"
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Stay tuned in the upcoming weeks because Miya's now has its very own farm.
We'll be writing, taking photographs and making videos about the experience in the interest of educating and entertaining our audience, who will probably be eating what we can yeild from nearby land at our restaurant.
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