Dine on Sustainable Seafood and Support a Good Cause

The Nook and Kaimukī Superette host five-course dinners this week to benefit the San Francisco-based nonprofit Fish Revolution.
The preserved ‘opelu from Mud Hen Water in Kaimukī is similar to the dishes that will be served at its sister restaurant Kaimukī Superette on Friday to support the nonprofit Fish Revolution.
Photo: Catherine Toth Fox


Earlier in February, Fish Revolution, a San Francisco-based nonprofit aimed at improving the health of marine fish populations, hosted a pop-up dinner at Fine & Rare restaurant, featuring local California seafood. Diners enjoyed on a five-course meal while learning about what they were eating, from where the wild Alaskan salmon was caught to the threats of overfishing and climate change on marine environments.


It’s this education that Fish Revolution feels will help empower consumers to make better, more sustainable choices when it comes to seafood.


The dinner was a success, and Crystal Sanders, the nonprofit’s founder and a sustainable fisheries scientist, decided to bring the concept to Hawai‘i. It has already held dinners at The Plantation House on Maui and The Nook Neighborhood Bistro on O‘ahu so far.


The Nook is offering one more dinner tonight—5:45 and 8:15 p.m. at $53.74 per person—serving locally sourced ama ebi (sweet shrimp), Kona kampachi, ono and Kaua‘i shrimp. Kaimukī Superette will host the final dinner—6 and 8:30 p.m. at $64.39 per person—on Friday.


Chefs from each local restaurant will collaborate with the culinary team from Fine & Rare to create a five-course meal featuring Hawai‘i ingredients and seafood.


The dinner will highlight the story of a specific fish species, fishermen, chef or hot topic in ocean conservation. All proceeds will benefit Fish Revolution and its mission to educate consumers on sustainable seafood and help chefs and restaurants with the implementation of sustainable seafood business policies.


Turns out, sustainable fisheries management is one of chef Ed Kenney’s 2016 action items, so this collaboration makes sense.


“We will be introducing our guests to the unique, indigenous ingredients that the Islands have to offer, as well as creating dishes with a San Francisco sensibility utilizing under-appreciated local fish such as aku and walu,” Kenney says.


He notes that California has led the nation with its nearshore fisheries management initiatives. Last year, 40 species of groundfish have been elevated from “avoid” to “best or good choice” on the Monterey Bay Aquarium Seafood Watch list because of these efforts.


“Perhaps some of this knowledge can be applied to our own waters and ensure Hawai‘i’s nearshore fishing grounds will continue to supply food for future generations,” he says. “I look forward to this collaboration as a means to continue the discussion about the importance of knowing your fisher as well as your farmer.”


For tickets, click here.