Seafood Watch is one of the best known sustainable seafood advisory lists, and has influenced similar programs around the world. It is a program designed to raise consumer awareness about the importance of buying seafood from sustainable sources. It is best known for publishing consumer guides for responsible seafood purchasing in the United States, including making them available on mobile devices, such as the iPhone and Android.^[1]

Seafood Watch is a program of the Monterey Bay Aquarium, and is a partner of SeaWeb's Seafood Choices Alliance. It has roots in the Monterey Bay Aquarium's Fishing for Solutions exhibit which ran from 1997 to 1999 and produced a list of sustainable seafood. It was one of the first resources for sustainable seafood information together with the Audubon Society's What is a fish lover to eat? which also came out in the late 1990s.^[2]

Seafood list[link]

The group gives somewhat US-centric lists of recommendations – the best seafood choices, fish to avoid, as well as "good alternatives". The "avoid" category is for seafood which is overfished and/or fished or farmed in ways that harm other marine life or the environment. Health alerts for fish with high levels of contaminants (e.g. mercury, dioxins, PCBs) are also noted, although they may appear in any category.

The Seafood Watch website includes both regional and country-wide guides for the United States. Pocket guides are available from the aquarium and further information is on the web site. Several of the regional guides are also available in Spanish. The guides are updated twice annually, while the website is updated more often. Recommended seafood includes Sardines, US-farmed Sturgeon (but not wild caught), Atlantic Croaker, Pacific Halibut, Wreckfish, White Seabass and Dungeness Crab. Restaurants and retailers are also targeted with an educational program developed by Seafood Watch.^{[citation needed]}

In 2010 Seafood Watch added its “Super Green” list, which features seafood that it is good for human health and does not harm the oceans. The Super Green list highlights products that are currently on the Seafood Watch "Best Choices" (green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.

Recommendations are updated regularly; to view the latest, visit SeafoodWatch.org.

Below are some fish currently rated Avoid by Seafood Watch

Industry criticism[link]

The fast-growing and resilient Atlantic croaker, currently on the "best" choice list (January 2008)

Recently, industry organizations have begun to push back against Seafood Watch's efforts. After publication of a sustainable sushi guide, the National Fisheries Institute, a seafood industry trade group, wrote on its blog that the guides were "confusing and contradictory," adding that they didn't fully take into account the economic, environmental and social aspects of seafood sustainability.^[3]

See also[link]

• Conservation status
• Overfishing
• Sustainable seafood advisory lists and certification
• Seafood Choices Alliance
• Mercury in fish

References[link]

External links[link]

• Seafood Watch home
• Australia's Sustainable Seafood Guide
• Online Seafood Retailer following Seafood Watch Recommendations

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The phrases Fresh off the boat (FOB), Off the boat (OTB), Freshy, or just simply Boat; are terminologies used to describe immigrants that have arrived from a foreign nation and have not yet assimilated into the host nation's culture, language, and behaviour.^[1] "Fresh off the Boeing" is sometimes used in the United States as a variation, especially amongst south and south-east Asian immigrants. Within some ethnic Asian circles in the United States, the phrase is considered politically incorrect and derogatory. It can also be used to describe the stereotypical behavior of new immigrants as, for example, their poor driving skills,^[2] that they are educated yet working low-skilled or unskilled jobs, and their use of broken English. The term originates in the early days of immigration, when people mostly migrated to other countries by ship.

In the sociology of ethnicity, this term can be seen as an indicator of a nature of diasporic communities, or communities that have left their country of origin and migrated, usually permanently, to another country. The term has also been adapted by immigrants themselves or others in their community who see the differentiation as a source of pride, where they have retained their culture and have not lost it to assimilation. In fact, instead of taking this harm-intended phrase as an insult, many Korean, Japanese, Pakistani, Sri Lankan, Indian, and Chinese people (especially their American-born children) use this term to describe their cultural Asian habits and fashion sense, for example "fobby clothing", "fobby glasses" and "fobby accent."

In some instances, an "ethnic community" may find it difficult to shed an FOB image, independent of the degree of their assimilation. Although some try to assimilate, they may fail due to the very swift transition to the host continent.^[3] In the United Kingdom 'fresh off the boat' are referred to as freshies or simply FOBs and in the United States they are referred to as F.O.B.

References[link]

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Eddie Huang is a Taiwanese American chef, food personality and former lawyer. He is the owner of restaurants, BaoHaus, and Xiao Ye, which has since been closed down.^[1]

Early life[link]

Huang was born in 1982 in Washington, D.C. to immigrant parents from Taiwan. He attended The University of Pittsburgh, Rollins College and graduated with a B.A. He earned a J.D. from Cardozo School of Law.^[2]

Career[link]

Not long after graduating from law school, Huang decided for a career change. He was interested in food as he had grown up watching his mother cook at home and had learned many skills in the kitchen. He learned management from his father, who also opened restaurants^[3]

In December 2009, he opened BaoHaus, a Taiwanese bun shop, on the Lower East Side of New York. His straightforward menu consists of pillowy steamed buns filled with a flavorful protein of choice, cilantro, crushed peanuts and Taiwanese red sugar, and sweet bao fries ^[2] In July 2011, he opened his second shop in the East Village with an expanded menu.^[4] He also started the blog Fresh Off the Boat and sold a memoir to Random House by the same name. ^[5]

Huang describes his food as a mix of East Asian and Southern flavour.^[3]

His restaurant was recognized by the restaurant-rating website, Zagat Survey.^[6]

He made the 2011 Chow 13^[7] and was voted one of the 101 People You Must Meet in 2011 by Town and Country Magazine.

References[link]