The ocean is an incredible place, let's keep it that way. Join us as we hunt for sustainable seafood. Your seafood choices matter for the future of ocean health. Hi, I'm Sarah Curry. In this episode we'll be speaking to Dr. Rachel Silverstein and Chef Alan Susser. Grew up near the ocean in California. And I started scuba diving when I was around 14 and just like that was it for me. Hi, my name is Rachel Silverstein and I'm the executive director and water keeper for Miami Waterkeeper. I went from being an admirer and having a recreational and and fun interaction with the ocean to having a scientific relationship and studying it and I did my PhD on coral reefs now as an advocate Miami WaterKeeper is a local nonprofit focused on clean water issues and having swimmable drinkable fishable water in south Florida. We do outreach and education. We do scientific research and we also do legal advocacy to make sure that people are following environmental laws. So fishing and having sustainable fisheries and water that is clean enough that you can safely eat fish out of is a key part of we do. One thing that you really need to have healthy fish populations is you need to have habitat for the fish to live in and around. In our area in Miami and Biscayne Bay they need healthy seagrass they need healthy mangroves and they need healthy coral reefs and all three of those ecosystems are on the decline. Mangroves mainly from development and construction they get removed from the coastlines they have roots that go into the water and they create sort of perfect nurseries for baby animals to live in and around and to be protected and safe from bigger fish. And then if you go out from the coastline into the middle of the bay you have beautiful seagrass meadows. And this is sort of the next place that fish will go as they get a little bit older they go out into the water and they live in the blades of the sea grass and that's how they're safe there. But we've been losing sea grass for the last few years we think that it's probably related to pollution from the land getting into the water. And moving even further offshore when fish get bigger they go offshore to our coral reef and the Florida reef track that's right offshore. It's also sort of a sad story for coral reefs particularly here in Miami we have had major coral bleaching events. Which is what happens to corals when the temperature gets too high or they get otherwise stressed we've also had a major coral disease outbreak that we think started here right near the dredging of the port of Miami channel. And those corals are just being wiped out in a matter of weeks and that disease is spreading throughout the entire Florida reef tract. We unfortunately still don't really understand exactly what's causing the disease but it's very rare for a coral disease to affect so many different species. So if we lose the sea grass if we lose the mangroves if we lose the coral reef we lose the fish also. In addition to protecting fish habitat we need to make smart seafood choices at restaurants. Let's go find some food. I did a lot of the writing of my PhD dissertation here. Oh, really? Yeah. So I'm definitely getting this mahi ceviche. Grilled wild caught mahi. Sounds awesome. So you eat seafood obviously. I try to really eat local and sustainable. When I eat seafood so I either make seafood decisions based on things that are healthy like they don't have a lot of mercury in them and that are also being sustainably managed and harvested. So actually mahi is one of my favorite things to eat because I know that you know it's usually a good choice. Mahi mahi can generally be considered a smart seafood choice in part because of their life history. They're short-lived living up to five years and reach sexual maturity at a young age. When they do they release thousands of eggs every few days in their relatively long spawning season. And sometimes when you go to eat it's hard to know how a fish has been caught. Look at your little seafood watch guide from Monterey Bay Aquarium sometimes you know a pole caught one of the species is okay but you know a trawl caught one isn't and you don't know which one you're eating and you try to ask and you know they don't know yeah we serve sustainably Mahi here at cafe books and books. Meet Chef Alan Susser. He's been a chef in Miami for 30 years. For me I love fresh fish. I love locally caught sustainable fish. Not everybody does that. And for me for my cooking for what I want to present to my guests is very important. It's a challenge it's a challenge. Getting that that fish working with the fishermen working with local purveyors getting them to understand how important it is to make paying the price for it as well. People should care about sustainable seafood. It's really important to think about our future. We have a place on this earth. And we have to mind it.
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