Earlier this year, we sat down with celebrity chef Rick Moonen to talk sustainable seafood. The eco-friendly expert shared his top tips for sourcing seafood. Among them: eat low on the food chain, vote with your wallet, and be willing to try new fish.

Fast-forward six months, and sustainable seafood has taken Portland by storm. Our calendars are bursting with eco-friendly fish fêtes, from a celebration of aquatic “trash” to a “one fish two ways” double feature.

The fish frenzy begins on Wednesday, November 6, with a collaborative dinner by Departure’s Chef Gregory Gourdet and Lincoln’s Chef Jenn Louis. [Editor's note: this dinner has been cancelled] The two top chefs will team up for “One Fish Two Ways,” a meal showcasing side-by-side interpretations of various seafood ingredients. Guests can expect sea urchin custard, grilled octopus, torched tuna, and pickled mackerel. 

On Saturday, Portlanders have the opportunity to learn seafood sourcing policies and cooking practices from Bamboo Sushi’s Brandon Hill. The lesson will be paired with multiple small plates of seafood and cups of sake, featuring Pacific Northwest shrimp, salmon, and other seasonal fish (this event is produced by Slow Food Portland). 

Wrap up the week at the Trash Fish Sunday Supper, where guests dine on little-known fish that chefs typically ignore and fisherman usually throw away. Chefs from Oven & Shaker, Nostrana, Xico, Evoe, and Bamboo Sushi will craft the creative courses, which will feature pacific skate wing, wolf eel, sand dabs, yellowtail rockfish and ivory king salmon. Proceeds will benefit the Chefs Collaborative’s sustainable seafood initiative.

Eager to join the fun? Here are the all the fishy details: 

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