NIrvana Grille and Sustainable Seafood

What is “sustainable seafood”?
Sustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights overfishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our fish are obtained.

Why it matters
Marine environments are currently under immense pressure. Their problems primarily arise through anthropogenic causes, such as overfishing and environmental destruction. However, research suggests that fisheries are able to recover or stabilize their populations when responsible management and regulations are in place. Unfortunately, most seafood that is obtained is done so through irresponsible fishing practices that harm marine ecosystems.  This has resulted in record depleted stocks.

For example, it is common knowledge that 85 percent of the world’s fisheries are fished at or beyond their maximum sustainable limit.  Considering the rising global population and the pressure that it has, and will continue to exert on the Earth’s resources, a more sustainable method of fishing is necessary if humans wish to utilize its natural abundance.

How our support for sustainable seafood impacts our menu
At Nirvana Grille we offer many vegetarian dishes and are constantly changing our menu according to the season and what is available and sustainable. One of our more popular favorite dishes is our Basil Aioli Crusted Arctic Char, a breed of Rainbow Trout  in ocean waters, a delicious fish similar to salmon, with high omegas and fatty acids,  but without the “fishiness.” It is smothered in a delectable, homemade basil aioli and served with sautéed baby bok choy and organic jasmine rice.  Alternately, in the Fall and Winter, we serve it with a root vegetable puree of parsnips and turnips, wilted rainbow chard, and a maple mustard and ginger glazed Arctic Char baked on a cedar plank. Arctic char is farmed in the US and Iceland in land-based, closed systems reducing pollution risk and habitat impacts. Char has a flavor profile between trout and salmon, with fat content close to sockeye salmon. The flesh is light pink with fine flakes. If it’s cooked medium rare, it will be flaky on the outside and moist and delicious on the inside.

Nirvana is dedicated to offering high-quality ingredients that adhere to a “clean” policy of using locally-sourced ingredients as much as possible, and only buying meat that is free from hormones and antibiotics, organic free-range poultry and sustainable seafood. We strive to minimize our carbon footprint and reduce our impact on the environment.

Chef Lindsay continually looks for new ways to make sustainable seafood delicious, and always buys from responsible and sustainable vendors. She has removed all seafood that is not fully sustainable from her menu. Selling a fish that is overfished and on the brink of extinction, is against Chef Lindsay’s values and what she, her family and Nirvana Grille stand for.

(For further information on organizations we support & support sustainability,
Visit – One World One Ocean, Santa Monica Seafood, Aquarium of the Pacific, Monterey Bay Aquarium, & Protect the Seals


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