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This article is written in partnership with Good Catch™—they’re dedicated helping us make delicious meals that are good for us and good for the planet. We’re in! ~ ed.
“If the oceans die, we die.” ~ Captain Paul Watson, founder of the Sea Shepherd Conservation Society
“I pass by aisle five, pretending I’m not going to stop. But my cravings take over and I slow down.
I compare the prices, squint my eyes and scan the certifications like “line-caught,” “dolphin-friendly,” and “sustainable.”
Temporarily, these vague descriptions shush the conscious and critical consumer in me and I put the tin can (or let’s be honest, three) into my cart.
I’ve been a vegetarian (and on/off vegan) for nearly 17 years but I have one guilty pleasure I can’t get rid of: tuna. It’s not a habit I am proud of, but there’s something utterly irreplaceable about its salty, oily taste. I feel so ashamed about my food ‘addiction’ that I even try to hide the habit from my housemates, scraping the tuna straight from the tin can when no one is around.
But it’s not just the taste I love. High-protein tuna is the perfect post workout snack after a sweaty dance lesson or a long run in the woods combined with some non-dairy cottage cheese.
I am aware that it’s one of the most unsustainable fish in the market, destroying our oceans and other breeds. So, obviously, something needs to change…” ~ Sara, Elephant editor
Hands up if you relate.
Okay, hands down. Now, listen up if you give a care about our oceans, but love the taste of seafood. And if you don’t care about our oceans, perhaps you care about your own health.
If you eat fish regularly, you’re probably getting too much mercury, according to this report from the Environmental Working Group. And that’s before we even get into microplastics.
Those of us who still eat fish and other seafood all have our own reasons, and a lot of them come down to ignorance. We simply don’t know what we’re doing. Many who’ve given up meat continue to eat seafood, believing it’s a less impactful option. But commercial fishing practices are killing our oceans faster than we may like to think about.
Nearly 90% of fish stocks are now either fully fished or overfished. We are talking about 9,000-10,000 tonnes of fish from the ocean every hour. [Food and agriculture organization of the UN]
This has to change or we risk collapsing the entire ocean, which we rely on for life.
Sure, seafood tastes good—but at what cost are we satisfying our taste buds?
If we’re convinced we’re eating it for the nutritional value, we may change our minds. And of course there’s that issue of mercury and microplastics—hardly nutritional, quite the opposite.
Or if it’s just about convenience (hello, quick tuna sandwich lunchbox option), then perhaps all we need is an equally convenient alternative.
Luckily, there are companies out there making it their business to find solutions for those who want to enjoy seafood without the sacrifice.
Good Catch is one such chef-created, plant-based seafood company bringing to life products that serve up the taste, texture, nutrition, and experience of seafood. Their plant-based tuna is high in legume-based protein and contains a healthy dose of omega-3—sans mercury, microplastics, or overfishing.
Find out where to buy Good Catch products >>
With “back to school” season around the corner, now is the perfect time to stock up on change. No, I’m not talking lunch money. The kind of change that will allow our children the future joy of snorkeling a coral reef in 30 years time and seeing actual fish, not just plastic bags floating around.
I get it, change is hard. I’m a momma myself. Kids are fussy. And one thing most of ‘em will eat in their packed lunches is tuna. But we owe them the whole story. I guarantee you, if you do, they’ll do the choosing for you.
Or if you’ve only got yourself to think of, use this mini New Year season as a chance to make personal change, starting with your packed work lunches or quick, easy dinners.
With Good Catch, it’s not even a tough choice. Their plant-based tuna has all the flavor of the sea that’s keeping most of us eating seafood. It’s delicious, and better for us, the oceans, and the creatures that live there. Good Catch’s proprietary blend of legumes also provides nice dose of plant based omega-3s.
They’re planning to add plant based burgers, sliders, crab cakes, and more soon too to give us even more plant-based seafood alternatives to choose from.
To get you started, here are some freaking delicious looking recipes for inspiration.
Good Catch Fish-free Tuna Tacos >>
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Ingredients:
for the fish-free tuna filling
1 tablespoon chipotle pepper, chopped
⅔ cup tomato paste
½ cup water
A few pinches of coarse sea salt
¼ cup olive oil, plus a touch more for heating in pan
Half of a white onion, chopped
2 cups Good Catch Fish-Free Tuna, approximately 3 pouches
1 cup corn kernels
8-12 tortilla shells, for serving
Fresh cilantro, for serving
Fresh jalapenos, sliced, for serving
for the plant-based cilantro-lime yogurt sauce
1 cup plain, unsweetened plant-based yogurt
Juice from half a lime
¼ cup fresh cilantro, chopped
1 tablespoon agave syrup
Pinch of sea salt
Instructions:
- In a medium-sized prep bowl, combine the chopped chipotle, tomato paste, water, sea salt and olive oil.
- Preheat a medium-sized cast iron pan over medium heat. Drizzle with just a touch of olive oil and add the onion. Sauté until slightly softened and translucent. Add in the fish-free tuna, stirring for a moment and add the chipotle mixture, stirring gently to combine. Bring to heat, making sure the mixture does not burn. Remove from heat after about 3 minutes.
- Optional step for the corn: Spread the corn in an even layer on a flat plate. Using a butane torch, char the corn.
- To make the plant-based cilantro-lime yogurt sauce, combine all ingredients, and stir gently to combine.
- To serve, spoon the fish-free tuna over tortillas. Top with the charred corn, fresh cilantro and yogurt sauce, and serve immediately.
Gochujang Fish-free Tuna Hand Rolls >>
Ingredients:
Yields 4 rolls
4 sheets toasted nori
2 cups seasoned sushi rice (see TIP)
1 English cucumber, julienned thin
1 recipe Good Catch Fish-free Gochujang Tuna
1 green onion, sliced thin, for garnish
Ponzu sauce or tamari, for serving
Instructions:
- Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup of the gochujang tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
- Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
- Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
- To serve, garnish the plate with sliced green onion and serve with ponzu sauce or tamari.
Tip: To make the seasoned sushi rice, rinse 1 cup of uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with 1 teaspoon rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt. Allow the rice to come to room temperature before assembling your rolls.
Asian Noodle Salad with Good Catch Fish-free Tuna >>
Ingredients:
Serves 4-6
3 cups cooked rice noodles or wheat noodles, rinsed and cooled
2 pouches Good Catch Fish-Free Tuna
¼ cup yellow bell pepper, julienned thin
3 green onion, sliced thin
¼ cup snap or snow peas, julienned thin
¼ cup mung bean sprouts
¼ cup cilantro, chopped
1 small shallot, sliced in paper thin rounds
1-2 red chiles, sliced thin (depending on your heat level), reserve some slices for garnish
Juice from 2 limes
2 tablespoons peanut or almond butter
2 tablespoons olive oil
1 teaspoon toasted sesame oil
2 tablespoons agave syrup
1 ½ tablespoons tamari
½ teaspoon sea salt
Roasted peanuts or almonds, chopped, for garnish
Lime wedges, for garnish
Instructions:
- In mixing bowl, add in the noodles, fish-free tuna, bell pepper, green onion, peas, sprouts, cilantro, shallot and red chilies. Toss well to ensure all ingredients are evenly dispersed.
- In small bowl, add the lime juice, peanut or almond butter, olive oil, sesame oil, agave, tamari and sea salt. Whisk until smooth.
- Pour the dressing over the noodles and toss together gently.
- To serve, portion out a generous amount onto each plate. Garnish with roasted chopped nuts, a lime wedge and any remaining sliced chilies you may have.
Plant based Crab Cakes, Sliders & Burgers Coming Soon >>
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