8 9 bhgrecollection.com | | THE DISTINCTIVE LIFE® Volume 13 WHAT IS TIDE TO TABLE? Tide to table, also called aquaculture, is a farming method and fast-growing segment of the world’s food production and consumption system. It includes the harvesting of seafood and shellfish in the open ocean and coastal waters, in carefully controlled farms. In the United States alone, aquaculture farms have grown and raised more than 80 million pounds of oysters, mussels, clams, and lobster in addition to the once-againpopular geoduck and sea cucumber. Because skyrocketing demand for fresh seafood in coastal communities, chic inland metropolises, and tourist epicenters has the potential to throw off delicate marine ecosystem balances, sustainable aquaculture makes sense. In Hawaii, for example, the highly oxygenated waters surrounding the islands are perfect for tide-to-table farming. Here, aquaculture farmers manage open-ocean growing pens with great respect for local culture, wildlife, and consumer health. These farms seem to be the eco-friendly answer many of today’s top chefs are looking for when considering seafood for their culinary creations. With increased interest in where our food comes from, how farmers grow it, and the process that gets it to our table, aquaculture will likely inspire menus in restaurants and at home for years to come. WHAT DOES A TIDE-TO-TABLE MENU LOOK LIKE? A typical tide-to-table menu includes inspired dishes prepared with ingredients sourced by local aquaculture farmers. However, some eateries embracing this trend depend on daily shipments of fresh seafood and crustaceans from fishermen and aquaculture farmers all over the world. Lobster roll bao, macadamia nut-crusted kanpachi, and shellfish in a tomato-based stew are just a few of the delicacies that await the recipient of a fresh tide-to-tablemeal. Whether you want to experience the fruits of aquaculture dining in a restaurant or on your table at home, there are many ways to dive in. TOP TIDE-TO-TABLE RESTAURANTS IN THE U.S. The top tide-to-table restaurants in the U.S. bring fresh fare from our country’s coasts directly in front of discerning diners in the form of raw oyster bars, choose-your-ownlobster tanks, and comfort food seafood classics with a twist. GOURMET CU ISI NE
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