Seafood Restaurant Suggestions

Okay, that's fair, Joel. Modern life is complicated, and it requires balancing priorities - and sometimes compromising among them.

I'm a locavore, and I also love excellent food. We now buy ALL our meats, poultry and eggs from local producers, and a good part of our produce in season. I think this pays my locavore dues; but I'm not such a fundamentalist that I won't take advantage of the fact that my town happens to have a cultural and ethnic history that has always made us willing to use whatever is the most recent technology to bring good seafood and fish inland. Having it both ways, maybe ... but I sort of like to think of it as a form of "pollution credit." I'm such a good locavore so much of the time that I can have my swimps if I want 'em.

That's totally fair, and I pretty much agree with you. And if I'm at a local restaurant with decent non-local seafood options, it's not like I won't try them. But it is important to know that there are hidden costs in everything we eat, as more and more people are becoming aware.

There are some places along the coast that use fast-frozen commercial seafood. Unless you're eating at a place that catches,cleans,and cooks all on site; chances are it's frozen. Not to say there are not places that purchase it fresh ; everday. My only point is there is no difference between the fish used in Louisville and along some coastal eateries.

[Robin Garr]

There are some places along the coast that use fast-frozen commercial seafood. Unless you're eating at a place that catches,cleans,and cooks all on site; chances are it's frozen. Not to say there are not places that purchase it fresh ; everday. My only point is there is no difference between the fish used in Louisville and along some coastal eateries.

Bingo! My mother and my sister both live in the Cape Canaveral/Cocoa Beach strip of Florida, and when we first started going down there, I thought, "Whoa, great seafood!" As it happens, though, we've found that with the exceptions of a very few, very high-end places, it's just as you say ... everything flash-frozen to be battered and fried later. Honestly, I can count off a half-dozen fried-fish places here of better food quality than anything we've found on the Space Coast, although it's hard to beat outdoor dining on the Florida coast for atmosphere ...

If you're interested in eating local food, especially in terms of environmentalism, "the age of fast transportation" really doesn't do much for seafood. I agree that a number of Louisville restaurants and distributors do a great job with what they have shipped in, but the carbon emissions from UPS planes (not to mention the noise for me since I live under one of the SDF's flight paths) aren't very cool.

You may be right on seafood, but for other things, like lamb, that isnt the case. New Zealand lamb shipping to the US generally has a smaller carbon footprint than locally grown lamb. Ditto a lot of Chilean produce.

[Robin Garr]

You may be right on seafood, but for other things, like lamb, that isnt the case. New Zealand lamb shipping to the US generally has a smaller carbon footprint than locally grown lamb.

Slight misunderstanding there ... I believe you are alluding to a report that had to do with ENGLISH lamb sold in England, where - purportedly because of the cool climate and energy costs - it's not economically feasible to raise lamb in commercial quantities. The study was also financed by the New Zealand lamb industry, if I recall correctly, which raises certain questions about self-justification.

I would very seriously question the assertion that Kentucky- and Indiana-grown meats cost more to produce for local consumption, or create more pollution, than meat flown from overseas.

. Unless you're eating at a place that catches,cleans,and cooks all on site; chances are it's frozen.

We know some folks that run a commercial fishing boat(long line) in the caribbean right on the Atlantic drop off.. They are a small family run operation. The two brothers go out fishing for a few weeks at a time. They clean the catch on board and freeze on the boat. This is the case on many boats that dont come back to the beach every night. I have to say they have the best tuna I have ever tasted. When we are there we just eat it raw.

Be Patient.....[b]Furlongs[/b] is coming in November......

Next time you dine at The Corner Cafe, try their "Cajun Seafood Alfredo" -- delicious!

I love the Corner Cafe. But then again, I am biased. The owners are family.