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Learn to make sustainable sushi at Otolith
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Learn to make sustainable sushi at Otolith
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| Become a novice Itame (sushi chef) at Otolith |
This Saturday, March 21, you can learn to make sushi at home with Otolith's Amanda Bossard, using only sustainably caught seafood.
Bossard's novice sushi-rolling winter session concluded on March 7, and she is progressing onto intermediate work.� Classes are held on the first and third Saturday of every month. "I whipped up a program for people who are pure novices, or had maybe attended a class or rolled sushi at home," Bossard explained. "I'm hoping as the students progress, we can move on to crazy fun things." She pauses. "Provided I have the liability insurance to hand out that many sharp knives."
This week's class will focus on rolling maki with king salmon, king crab and sweet pink shrimp, all wild-caught from unthreatened fish populations.
Otolith's entire raison d'etre is to provide consumers with fish that is environmentally responsible. When asked about farmed fish, Bossard noted that wild-caught does not always equal sustainable. "We look at them both [wild-caught and farmed fish] as extremely challenging, requiring oversight and responsible managing."
"It's easier to characterize certain wild-caught fish as sustainable," she said,� "But fifty percent of seafood consumed is farmed.� It's not something that is going away, so we have to find ways to farm fish better.� There can be no world without it."
Otolith sushi classes are held every first and third Saturday, 7-9 p.m., $25; 124 W. Girard Ave., 215-426-4266, otolithonline.com
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