The eco-conscious spirit that continues to sweep South Florida – from green development to renewable energy research – isn’t limited to universities and big businesses. Local restaurants also are doing their part to protect the environment, perhaps none more so than Truluck’s in Mizner Park.
In addition to serving the freshest, tastiest seafood dishes, Truluck’s also prides itself on preserving the ecosystems in which it fishes.
“Sustainability is about making sure there is a healthy ocean environment so we can harvest these fish for years to come,”says Ed Tanner, managing partner at Truluck’s. “Truluck’s is sustainable because we will never catch or sell fish that is endangered.”
One popular dish at Truluck’s is the miso-glazed sea bass, a thick cut of white fish served over a fresh cucumber salad. Sea bass is endangered in certain parts of the world, but Truluck’s only fishes for it in sustainable areas, such as the waters near southern Georgia.
Part of being sustainable is understanding when a certain fish is in season. This summer, wild sockeye salmon was a popular catch. But the salmon season is starting to come to an end, Tanner says. “The next big deal is all of the Alaskan, Golden, and Dutch harbor crabs.”
Soon after king crab season ends, it’s time for stone crabs, which legally can be pulled out of the water Oct. 15. “With stone crabs, you can only take one claw off of the crab and that claw regenerates every 18 months,” Tanner says. That keeps stone crabs sustainable and reproductive for future seasons.
Sustainability issues not only inform Truluck’s menu decisions, but they’ve become part of the company’s overall philosophy. “We believe it’s important for people to become educated on fish and not buy
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