Good Fish (Pacific Albacore Tuna)
Chef Barton Seaver was escorted recently around West Africa by colleagues at the Trade Hub in Dakar, checking out local catches of sustainable seafood.
Bad Fish (Bluefin Tuna)
Chef Seaver recommends salting your tuna steak a good half hour before cooking. Wood grill for about a minute per side until rare. Serve over risotto infused with cauliflower and drizzled with intensified black olive paste.
Or just try his restaurant in Georgetown... Only sustainably harvested fish are served.
