Sustainable West Seattle film series casts off with fish focus, Mashiko’s chef

Stopping by the Sustainable West Seattle table at West Seattle Farmers’ Market today, we got the word on the program that will start the group’s new film series: “The End of the Line” (trailer above), exploring the effects of overfishing, with a bonus guest speaker: Chef Hajime Sato, proprietor of Mashiko, the West Seattle restaurant that now serves only sustainably caught seafood. The screening is set for 7 pm March 21st at the Admiral Theater. SWS’s Chas Redmond says they’re hoping to offer film screenings quarterly. Before then, you can catch up with SWS at its January and February community forums – at 7 pm January 18th, it’s an update on the West Seattle Wildlife Habitat Project, a local tourism initiative, and volunteer opportunities; at 7 pm February 22nd, the focus is on an ever-hot topic, “West Seattle’s Transportation Future.” (Those two community forums will be at the Senior Center of West Seattle, California/Oregon.)

5 Replies to "Sustainable West Seattle film series casts off with fish focus, Mashiko's chef"

  • Lorelee January 2, 2011 (7:31 pm)

    LOVE Mashilo! Wish all restaurants would choose to serve sustainable fish only

  • NotMe January 3, 2011 (9:24 am)

    Not to be a pain, but what exactly is “sustainable fish” really mean? It seems to me that term can only be “farmed” fish, and that doesn’t sound appetizing to me when it comes to sushi. Does anyone know what the “official” term of “sustainable fish” really mean, or is this just another over-used “word” we can use so we can all feel like we are somehow contributing to the environment?

    • WSB January 3, 2011 (9:51 am)

      Knowing the source and knowing that they for example catch in small amounts, catch in abundant areas, etc., and some farmed too, according to at least one of the myriad industry publication and other media articles I just grazed to find that. There are a couple of sources like the Monterey Bay Aquarium that keep watch lists of what NOT to serve and those are apparently followed too – TR

  • Christina Hahs January 3, 2011 (9:40 am)


    A good place to start for information about sustainable seafood is the Monterey Bay Aquarium’s website. They have a whole section dedicated to helping people eat sustainable fish and shellfish:

    The website for The End of the Line also has information about sustainable seafood, as well as ways to get involved in a campaign to encourage responsible fishing:

    We hope to see you at the movie!

    Christina Hahs
    Sustainable West Seattle

  • Dave McCoy January 5, 2011 (12:30 am)

    All too many people reside wholly on what the Monterey Bay Aquarium and others take notice of and put on their “do not eat” list while here locally, there are some species in real danger that are rarely if ever mentioned. For example wild steelhead, shouldn’t be on ANY menu as they are not considered sustainable but rather are either already on the endangered species list or headed there, depends on the watershed or region. In short, if you care, do your due diligence on what you consume.

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