San Antonio’s Watermark Grill Offers High-Quality Sustainable Seafood Options
July 21, 2010 by admin
Filed under Restaurants & Chefs
As clean-up continues for the worst oil spill in history, the culinary industry is hurdling the tasks of sourcing the freshest seafood to its consumers. San Antonio-based restaurant, Watermark Grill, which was founded by Texas entrepreneur Patrick J. Kennedy, is taking measures to ensure its menus reflect the highest-quality, sustainable seafood available.
To keep its commitment to serving top-rated selections, Watermark Grill sources its seafood from lead suppliers, both locally and from around the world, and has formed alliances with organizations such as Seafood Watch, the Marine Stewardship Council, Sea to Table and CleanFish to ensure its customers are receiving qualified seafood from it’s menus. According to the latest National Restaurant Association annual “What’s Hot” survey, “locally sourced seafood” is one of the hottest culinary trends.
Watermark Grill offers a variety of sustainable seafood offerings including the following menu items:
- Grilled Scottish Salmon
- Laughing Bird Shrimp Ceviche
- Yellow Fin Tuna Tartar
- Pan Seared Jumbo Sea Scallops
- Grilled Oysters
- Daily rotating Fresh Market Fish choices
Evaluating fish farming sustainability depends on a variety of factors according to Seafood Watch, which include:
- Use of marine resources in fish feed
- Risk and impacts of escaped farmed fish to wild fish
- Risk and impacts of disease and parasite transfer to wild fish
- Risk and impacts of pollution and other impacts on habitats and ecosystems
- Effectiveness of the fishery management
