When the Fukushima nuclear crisis–now ranked at level 7– banned certain Japanese exports, we all wondered what effect the disaster would have on something San Franciscans love to eat: sushi. Henry Icinose of San Francisco's ABS Seafood Inc., the fish supplier to ICHI Sushi in Bernal Heights, tells 7x7 that most of the fish his company purchases comes from the Fukuoka area of Japan, far south of Fukushima, below Tokyo and Sendai.
Yesterday, in a move that should make quite an impact on fisheries, Whole Foods has paired up with both the Monterey Bay Aquarium and Blue Ocean Institute to institute a new wild-caught rating system much like the Seafood Watch Program that the Monterey Bay Aquarium started. No longer do shoppers have to look deep into their conscious to see if they've retained any of the litany of complicated information on sustainable fisheries. No longer do they have to hunt for their little Seafood Watch card shoved in their wallet or download it on their iPhone—risking total nerd status.
Welcome to our weekly 'Stuff We Like' blog, where 7x7 editors talk about...stuff we like. (Check out past week's 'Stuff We Like' posts here).
Here's what we're into this week...
1. Orange Wines at SPQR
To celebrate San Francisco's Natural Wine Week which starts today (and a mighty beautiful day for it), SPQR is focusing their week's menu around orange wines.
Butchers are having their day, but what about the age-old profession of the fishmonger?
It’s not a secret that chefs aren’t the only rock stars in San Francisco’s food world.
A proper groupie will swoon over a butcher, a baker, a bartender, a barista. Even a pickler here has a fighting chance if the tattoos are right. Roll your eyes, but this fanaticism has encouraged a younger generation to re-embrace old-world trades.
The dynamic trio behind Salt House and Town Hall (Doug Washington and Mitchell and Steve Rosenthal) are at it again. Their latest venture, Anchor & Hope, is an oyster and fish house with a San Francisco sensibility—it’s opening April 21 (83 Minna St., 415-501-9100). Here, Doug Washington (the front-of-the-house man) dishes on the new spot.
How did you come up with the name?
Anchor and Hope is the name of an old tavern in London that we absolutely love.
Did you try to evoke that pub in any other way?