Five Spots for Sustainable Seafood

Want to be a responsible diner? Make sure your supper is sustainably produced by ordering one of these dishes.

If you’re a seafood or fish lover, it’s a good idea to know where these products come from, and, lucky for us, several local restaurants have made it easy for you by committing to seasonal, sustainable options. Be sure to call ahead or consult the current menu, as this group of fresh and saltwater do-gooders are always buying what’s in season so as not to damage our fragile marine and aquatic habitats. Beyond this, consumer guides published by Monterey Bay Aquarium’s Seafood Watch provide great advice on what to eat, when, in each state.

Local Seafoods to Try
The Moby Dick from Tela

Photograph by Chris Von Holle

Moby Dick

A blackened whitefish filet with bibb lettuce, roasted tomato, red cabbage slaw, and a sriracha lime aioli on a Sixteen Bricks challah bun.
Tela*, 1212 Springfield Pke., Wyoming, (513) 821-8352, telabarandkitchen.com

Off the Hook

A rotating option of either scallop, king salmon (wild), or Ora king salmon (ocean-farmed) over carrots, fennel, lentils, and pickled ramps in an heirloom tomato sauce.
Bouquet, 519 Main St., Covington, (859) 491-7777, bouquetrestaurant.com 

Aunt Sally’s Shrimp

A staff favorite featuring pan-seared lemongrass shrimp over a bed of smoked cheddar grits, finished with a coconut chile gravy.
Boomtown Biscuits & Whiskey, 1201 Broadway Ave., Pendleton, (513) 381-2666, boomtownbiscuitsandwhiskey.com

Paella Valenciana

A 10-inch paella pan bursting with clams, chicken, chorizo, gulf shrimp, mus­sels, and octopus over Calasparra saffron rice.
Mita’s*, 501 Race St., downtown, (513) 421-6482, mitas.co

Maine Style Roll

A quarter-pound of Maine lobster with chilled lemon mayo on a soft and squishy roll.
Court Street Lobster Bar, 28 W. Court St., downtown, (513) 246-0184, courtstreetlobsterbar.com

*All fish and seafood on this restaurant’s menu are sustainably sourced.

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