Whether you’re friends with the local fish monger or buy from the supermarket, the dizzying array of choices in fish and crustaceans can be overwhelming — especially if you’re concerned about your consumption’s impact on the ocean and its resources. After all, endangered aquatic species due to overfishing isn’t just the stuff of headlines and documentaries. It has become a global crisis. Fortunately, sustainable seafood choices are easier to find than you may realize, and mouthwatering too.
Truluck’s, for instance, serves its signature dish, Florida Stone Crab claws, only when they are in season season from mid October through mid May. Respecting the seasonal cycles of marine life is vital to helping the Stone Crab population regenerate. On top of that, the crabbers are a do-no-harm kind of folk. When the crabs are captured, only one claw is delicately removed and the crab is then released back into the ocean. That claw will grow back over the upcoming months, and crabbers are expressly forbidden from capturing any crab with only one claw. One taste of the unique velvety flavor and texture of Florida Stone Crab and no other crab will do. It has earned its moniker as The Rolls Royce of Crab.
The remarkable Florida Stone Crab isn’t the only sustainable delicacy on Truluck’s menu. The company’s culinary commitments are stated clearly on their website, including policies such as never serving endangered, overfished species and adhering to all Ocean Conservancy guidelines. All of which makes responsible, sustainable choices in seafood as simple as making a reservation.
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