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Started By
Message
re: Had a really tremendous meal at Table in BR tonight.
Posted on 10/3/15 at 4:29 pm to AHouseDivided
Posted on 10/3/15 at 4:29 pm to AHouseDivided
quote:
quote: farm-to-table
I'm all for it but it certainly is being stretched in its use.
1
Posted on 10/3/15 at 4:46 pm to Martini
The idea of farm to table is falsely used by so many...a true farm to table picks a farmer and buys from them, everything, including cover crops intended to lose money on to replace soil nutrients. They are few and far between. Bramble in Houston opened up recently as a fully sustainable restaurant and farm to table ideology. He buys everything including lesser wanted products and transforms them into wonderful dishes. A big thing of his is sustainability in gulf seafood and he refuses to sell red snapper bc of conservation efforts (he only uses gulf seafood btw).
Posted on 10/4/15 at 3:49 am to tlsu15
quote:
Either they have consistency issues or people's expectations vary wildly.
Yes.
I was thinking of going there once, but the Yelp reviews are all over the place so we went to Beausoleil instead.. Still want to give it a chance but the variance in reviews is crazy.
Posted on 10/4/15 at 8:32 am to lilwineman
He thinks there is a shortage of red snapper?
Posted on 10/4/15 at 10:36 am to Tino
ed snapper have been severely overfished in the Gulf, meaning that more fish have been caught than the remaining population can replace. As with other long-lived species, overfishing heavily impacts reproduction.
Most red snapper caught in the Gulf today are between three and six years old, which means they miss out on decades of reproductive opportunity. Bigger, older red snappers produce many more eggs than young ones.
For almost 20 years, Ocean Conservancy’s Fish Conservation team has worked in pursuit of a sustainable red snapper fishery alongside fishermen and government agencies. Red snapper in the Gulf of Mexico are now starting to recover. If implemented properly, the science-based management plan now in place will allow the population to continue to rebuild, but it will take time. Management agencies hope to restore the population to sustainable levels by 2032.
Most red snapper caught in the Gulf today are between three and six years old, which means they miss out on decades of reproductive opportunity. Bigger, older red snappers produce many more eggs than young ones.
For almost 20 years, Ocean Conservancy’s Fish Conservation team has worked in pursuit of a sustainable red snapper fishery alongside fishermen and government agencies. Red snapper in the Gulf of Mexico are now starting to recover. If implemented properly, the science-based management plan now in place will allow the population to continue to rebuild, but it will take time. Management agencies hope to restore the population to sustainable levels by 2032.
Posted on 10/4/15 at 10:38 am to Tino
He doesn't think, he actually knows so...proof listed above. He will find alternative species of snapper and serve them but stays away from fish that are currently listed as non sustainable in their current populations.
Posted on 10/4/15 at 11:02 am to lilwineman
quote:
lilwineman
You don't know shite about red snapper populations in the gulf.
Posted on 10/4/15 at 11:09 am to Trout Bandit
quote:
You don't know shite about red snapper populations in the gulf.
Red snapper don't exist in the gulf. The government told me so.
Posted on 10/4/15 at 11:12 am to Trout Bandit
He was speaking about the opinion of a chef in Houston, not himself.
Posted on 10/4/15 at 11:40 am to Trout Bandit
So what you're saying is that the ocean conservancy is completely wrong in their research and findings in regards to red snapper and you have a doctorate in environmental sciences and have spent decades researching the current population levels right? Mr tough guy over the Internet 
Posted on 10/4/15 at 11:47 am to lilwineman
quote:
So what you're saying is that the ocean conservancy is completely wrong in their research and findings in regards to red snapper
He is and just about every charter captain in S LA will tell you the same thing.
Posted on 10/4/15 at 11:54 am to LSUAfro
Just because stocks of juveniles are available does not make it a sustainable population. The age of the fish is way too young because of recent efforts. One chef may not change that, and red snapper will be served on the majority of menus, but his collective thought on the subject still resides in line with what could potentially happen if it is not watched.
Posted on 10/4/15 at 1:28 pm to lilwineman
Posted on 10/4/15 at 1:39 pm to LSUAfro
quote:
and just about every charter captain in S LA will tell you the same thing.
You mean that bunch of dudes who also know nothing about conservation and are exclusively worried about money when it comes to this issue?
This post was edited on 10/4/15 at 1:41 pm
Posted on 10/4/15 at 1:57 pm to Jay Are
My thoughts exactly
Posted on 10/4/15 at 2:28 pm to Jay Are
quote:
You mean that bunch of dudes who also know nothing about conservation
Yeah. I wouldn't give any merit to the "dudes" who live and work on our coasts.
quote:
exclusively worried about money when it comes to this issue?
What?
yep... The charter captains are totally reliant on the great red snapper to pay their bills and are only interested in emptying the gulf of a good fish. The methods used to gather data for the red snapper is laughable. An exact science it is not.
But hey...the feds are in charge here, so I'm sure they know what they're doing.
Posted on 10/4/15 at 2:33 pm to LSUAfro
take this Red Snapper shite to the OB board.
Posted on 10/4/15 at 2:36 pm to gaetti15
quote:
take this Red Snapper shite to the OB board
Oh jeez. A tangent. Back to food. Sustainable food talk only belongs on OB.
Posted on 10/4/15 at 2:46 pm to LSUAfro
quote:
Oh jeez. A tangent. Back to food. Sustainable food talk only belongs on OB.
I come here to get away from that shite, it seems to follow me everywhere from work to this (what I thought) was a safety place
Posted on 10/4/15 at 4:29 pm to gaetti15
I clicked back on this thread and when I got to here I went to my outdoor freezer, took out a 5 lb red snapper filet from the Spring and set in cool water to thaw.
Thinking about how to roast it now.
Thinking about how to roast it now.
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