MARINE CUISINE™ IS SEAFOOD v.3.0
Marine Cuisine™ IS DEFINED AS “SMARTEST SEAFOOD CHOICES” BY 4 METRICS:
1. Safest 2. Healthiest 3. Most Responsible 4. Most Sustainable
CERTAIN SPECIES, FISHERIES, PRACTICES & PRACTITIONERS ARE EASILY IDENTIFIABLE AS “BEST OR VANGUARD” IN THE 4 METRICS ABOVE. WE FOCUS ON SOURCING, PREPARING AND PRESENTING DISHES WITH THESE METRICS AS BASELINE STANDARDS. WE DO SO IN THE MOST COLORFUL, NUTRITIOUS AND DELICIOUS WAYS POSSIBLE.
Marine Cuisine™ is a culinary ethic and style which informs a collection of dishes which features smaller and lesser known species in order to provide better choices for chefs and consumers. When this is done well, it can create opportunities to reduce costs and make serving and eating fish more affordable and healthier.
CAVIAR BUMPS with Champagne is a great way to start.
MARINE CUISINE™ features bivalves, crustaceans, gastropods, echinoderms and small fin fish, NEVER LARGE FISH like tuna, swordfish and halibut…for two reasons.
Many of these fisheries are not sustainable or responsibly harvested, in spite of “green-washing” certifications which are misleading or entirely false.
Smaller fish and other marine creatures are healthier as larger fish simply contain more and more toxins. The digestion of micro-plastics by fish, has been proven to create extremely carcinogenic toxins which deposit in the cells and tissues of fish.
The term MARINE CUISINE™ was coined and first used in commerce by Master Mermmelier Kevin Joseph in 2014 when it was used to describe dishes served in support of oysters at certain New York Oyster Week events. It is now being used to describe part of the culinary concept for an upcoming cookbook, a collection of Raw Bars, a restaurant group and Kevin’s RAW BARge concept. In 2019 a Federal Trademark # 6018189 was awarded to Kevin Joseph by the USTPO.
MARINE CUISINE™ are Affordable & Common creatures & Products
SMALL FISH: Eel, Smelt, Sardine, Anchovy, Herring…etc
CRUSTACEANS: Shrimp, Prawns, Crab, Lobster…etc
MOLLUSKS: Oysters, Clams, Mussels, Scallops, Squid, Octopus
GASTROPODS: Snails, Conchs, Whelks
ECHINODERMS: Sea Cucumber, Sea Urchin (Uni)
SEA VEG: Seaweeds
DelicaSEAS™ are Rare & Exotic Creatures & Products
Caviar & Roe / Bottarga
Barnacles
Ultra-Premium Oysters
Abalone
Uni
Rare Seaweeds
Sea Salts
Much of the species we will feature and promote are those identified as good or best choices by Monterey Bay Aquarium® Seafood Watch®.
VIEW MARINE CUISINE™ MENU
CRABOCADO - Peeky Toe Crab& Avocado Salad with Sweet Corn, Cilantro & Radish served on Belgian Endive Leaves and topped with Red Hawaiian Sea Salt.
Marine Cuisine™ is SAFE
Safe means you won’t be sick from anything immediately. Proper management of product, sourcing and preparation is the cornerstone of any safe food, including MARINE CUISINE
Marine Cuisine™ is HEALTHY
This means that when enjoyed regularly, health benefits will result. The species we use are healthier than traditional American seafood for two main reasons:
Less heavy metals.
Less or none of the by products of micro-plastic degradation.
Each are explored in detail below.
Marine Cuisine™ is SUSTAINABLE
Great progress in sourcing and serving sustainable species has been made by many chefs, world wide. So, this is nothing new. Marine Cuisine simply applies the highest standards for sustainability to our dishes and describes our style and values.
Marine Cuisine™ is RESPONSIBLE
Responsible and sustainable are somewhat synonymous terms with regards to wild seafood. But in the case of aquaculture which is the source of more and more of our fish, there are bad practices, good practices, best practices and NEXT GEN practices. Marine Cuisine focuses on fish produced through best and next gen practices.
MARINE CUISINE™ MENU
