EAT to save an ENDANGERED SPECIES

In this video Chef Rob Ruiz shows how to make chawanmushi, which is a steamed egg custard mixed with dashi and a beautiful dish using sustainably hook and line harvested Baquetta Grouper from the Gulf Coast of Mexico. He is using shrimp that is sustainably harvested using gear that does not harm the Vaquita, which is an endangered species of porpoise which has a population of less than 30 in the world. This video is intended to educate consumers, chefs and fisherman to choose fish harvested in the most sustainable way possible.

#sustainableseafood #japanesefood #eatingclean