Monterey Bay Aquarium’s Seafood Watch, the standard-bearer for science-based information on safe and Earth-friendly seafood, is now in its 25th year. A sustainable focus on seafood isn’t new, but at many restaurants, it still hasn’t caught on. For example, yellowtail, almost as common as tuna and salmon at sushi restaurants, is listed on seafoodwatch.org as an ingredient that conscientious diners should skip unless it’s caught in the U.S. because of its high environmental risk. But how are consumers to know where their fish really comes from?
The solution? Eat at a restaurant that focuses on sustainably caught seafood. Seamore’s in Arlington is the only eatery in our area that makes sustainability its d’être. Others are catching on. Here’s where to get the best fish for you — and for the planet.
Seamore’s
Chef Laurence Cohen gets his seafood from Maryland companies True Chesapeake Oyster Co. and J.J. McDonnell & Co., among others. He uses whatever is fresh, mostly regional, and Earth-friendly each day. That’s reflected in the posted Daily Landings menu, where the catch of the day is marked with red spoons next to images of the fish represented.
In addition to the specials menu, the best way to taste unusual finds is to order The Reel Deal, a plate that allows diners to customize their meal with sides and sauces that fit best with what’s fresh, whether it’s Washington, DC–caught catfish or Spanish mackerel caught in Florida. 2815 Clarendon Blvd., Arlington
Vermilion
The mid-Atlantic watershed fuels the menu of chef Anthony Chittum. A recent menu featured crispy Chesapeake oysters; trout from Smoke in Chimneys, a New Castle, Virginia, hatchery; and butter-basted local scallops. But that could change at any moment based on what Chittum’s fishing partners bring to the table that day. 1120 King St., Alexandria
The Restaurant at Patowmack Farm
Craving sea urchin? It’s on menus at this country retreat only when harvesting is optimal for both flavor and sustainability. The bill of fare is posted online monthly but actually changes by the day based on what’s available. One thing that never wavers: a commitment to a sustainable food system. If halibut is on the menu today, you know it’s not only fresh but caught with ethics in mind. 42461 Lovettsville Rd., Lovettsville
Feature image by Rey Lopez
This story originally ran in our July 2024 issue. For more stories like this, subscribe to Northern Virginia Magazine.
