At Raw Sushi Bistro, we believe that serving exceptional sushi and protecting our oceans aren't mutually exclusive—they're inseparable. As a restaurant built on the bounty of the sea, we have a profound responsibility to ensure those waters remain vibrant and abundant for generations to come.
Today, I want to share our approach to sustainable seafood, the partnerships that make it possible, and why this commitment matters more than ever.
The Wake-Up Call
Twelve years ago, I attended a marine biology conference that changed how I viewed our restaurant. A scientist presented data on global fish stocks, showing that 34% of fisheries were being harvested at unsustainable levels. Bluefin tuna populations had plummeted by over 90% since the 1970s. Species we served daily were in crisis.
I returned to Raw Sushi Bistro with a question: How could we continue serving sushi while contributing to the problem?
This reality launched our sustainability initiative—a complete reimagining of how we source, serve, and think about seafood.
"We don't own the ocean—we're temporary custodians. Every purchasing decision is a vote for the kind of marine ecosystem we want to leave behind."
Our Sustainability Principles
Our approach rests on five core principles that guide every decision:
🐟 1. Know Your Source
We trace every piece of fish back to its origin—not just the supplier, but the specific boat, fishing method, and catch location. If we can't verify sustainable practices, we don't serve it.
🌊 2. Respect Wild Populations
We avoid overfished species entirely, even when they're available. No bluefin tuna. No Chilean sea bass (Patagonian toothfish). No shark fin, ever. Our menu reflects what the ocean can sustainably provide, not just what diners might request.
🎣 3. Method Matters
How fish is caught is as important as what is caught. We prioritize pole-and-line fishing, trap-caught seafood, and low-bycatch methods. Destructive practices like bottom trawling or gillnetting have no place in our supply chain.
🌱 4. Embrace Aquaculture Responsibly
Not all farmed fish is bad. We work with sustainable aquaculture operations that minimize environmental impact—closed-system farms, vegetarian-fed fish, and operations that don't harm wild populations or ecosystems.
📚 5. Educate & Inspire
We're transparent with guests about our sourcing. Our menu notes sustainable choices, our staff is trained to discuss ocean health, and we partner with conservation organizations to amplify awareness.
By the Numbers: Our Impact
Since implementing our sustainability program in 2012, we've achieved measurable results:
Meet Our Partners
Sustainable seafood isn't something we can achieve alone. We've built relationships with organizations and suppliers who share our values:
Monterey Bay Aquarium Seafood Watch
We align our menu with Seafood Watch recommendations, using their extensive research to guide purchasing decisions. Every item on our menu meets their "Best Choice" or "Good Alternative" standards.
Local Fishermen Cooperatives
We source from California fishermen who use sustainable methods and practice selective harvesting. These partnerships support our local economy while ensuring responsible catches.
Certified Aquaculture Operations
Our farmed fish comes exclusively from operations certified by the Aquaculture Stewardship Council (ASC) or Best Aquaculture Practices (BAP), ensuring environmental and social responsibility.
Species We Choose (And Why)
Our menu evolves with ocean health, but here are current favorites that showcase sustainable seafood:
🐟 Pacific Sardines & Anchovies
Small, fast-reproducing fish that are abundant and caught with minimal environmental impact. They're also nutritious and delicious—perfect for nigiri or as flavoring agents.
🦑 California Squid
One of the most sustainable fisheries in the world, with strict quotas and low bycatch. Squid reproduce quickly and are abundant in California waters.
🐚 Farmed Oysters & Mussels
These bivalves actually improve water quality as they grow, filtering pollutants and providing habitat for other species. They're also incredibly sustainable to farm.
🐟 Albacore Tuna (Pole-Caught)
When caught with pole-and-line methods by U.S. West Coast fishermen, albacore is one of the most sustainable tuna options. No drift nets, minimal bycatch.
🐟 Farmed Rainbow Trout
U.S. farmed trout operations are closed-system and highly sustainable, producing delicious fish without environmental harm.
🦐 Spot Prawns
Trap-caught spot prawns from California are a sustainable alternative to imported shrimp, which often comes with significant environmental and social costs.
Species We've Removed
Making sustainable choices sometimes means saying no to popular items:
- Bluefin Tuna: Critically endangered. We removed it from our menu in 2012 despite customer demand.
- Chilean Sea Bass: Slow to mature, often caught using destructive methods, and commonly mislabeled.
- Imported Shrimp: Most imported shrimp involves habitat destruction and poor labor practices. We use only domestic, sustainable alternatives.
- Atlantic Cod: Historically overfished, many stocks haven't recovered. We offer sustainable white fish alternatives.
- Shark Fin: Absolutely never. Shark finning is cruel, wasteful, and devastating to marine ecosystems.
Beyond the Fish: Holistic Sustainability
Our commitment extends beyond seafood selection:
Zero-Waste Kitchen
We use every part of the fish. Scraps become stocks, bones are used for dashi, and what we truly can't use goes to composting. Our food waste has decreased 85% since implementing comprehensive zero-waste practices.
Local & Organic Produce
The vegetables, rice, and garnishes that accompany our fish are sourced from local, organic farms whenever possible. This reduces carbon footprint and supports our agricultural community.
Sustainable Operations
LED lighting, water-saving fixtures, composting programs, and minimal single-use plastics—our entire operation reflects our values.
Education Programs
We host quarterly "Sustainable Sushi" workshops where guests learn about ocean health, sustainable fishing, and how to make conscious seafood choices at home and when dining out.
The Business Case for Sustainability
Some restaurateurs worry that sustainability is expensive or unprofitable. Our experience proves otherwise:
Customer Loyalty: Diners increasingly care about sustainability. By being transparent and committed, we've built deep loyalty with conscious consumers.
Quality Assurance: Sustainable fishing often means better quality. Fish caught carefully and handled properly tastes better.
Future-Proofing: By building relationships with sustainable fisheries now, we're ensuring long-term access to seafood as other sources decline.
Differentiation: In a competitive market, our sustainability commitment sets us apart and attracts media attention and awards.
Challenges We Face
Honesty is important—sustainable seafood isn't always easy:
Cost: Sustainable fish often costs more. Pole-caught tuna is more expensive than net-caught. We absorb some costs and pass others to diners who value the difference.
Availability: Sustainable options fluctuate with seasons and populations. Our menu must be flexible, and sometimes we can't offer what guests request.
Education: Not everyone understands why we don't serve bluefin tuna. Some guests push back. Patient education is constant.
Verification: Seafood fraud is rampant—up to 30% of fish is mislabeled. We work hard to verify sources, but it requires vigilance and trusted partnerships.
What You Can Do
Whether you're dining with us or anywhere else, you can support ocean health:
- Ask Questions: Where is this fish from? How was it caught? Restaurants that care will happily answer.
- Use Seafood Watch: Download the app for easy reference when shopping or dining.
- Embrace Variety: Try species you haven't heard of. Delicious, sustainable options beyond salmon and tuna exist.
- Support Sustainable Restaurants: Vote with your wallet. Patronize establishments committed to responsible sourcing.
- Reduce Waste: Don't over-order. Take leftovers home. Every bit helps.
Looking Forward
Our ocean faces unprecedented challenges—climate change, acidification, plastic pollution, overfishing. But I remain optimistic.
Every day, more restaurants, suppliers, and diners prioritize sustainability. Fisheries recover when given the chance. Consumer awareness grows. Technology improves traceability.
At Raw Sushi Bistro, we're committed to being part of the solution. In our next twenty years, we'll continue innovating, partnering, and advocating for practices that allow everyone—humans and marine life—to thrive.
"The ocean gave us our livelihood. The least we can do is give back—through conscious choices, relentless advocacy, and a refusal to compromise on what matters."
Join Us in Protecting Our Oceans
When you dine at Raw, you're not just enjoying exceptional sushi—you're supporting a model of dining that respects and protects marine ecosystems.
Every sustainable choice matters. Every educated consumer makes a difference. Together, we can ensure healthy oceans for generations to come.
For the love of sushi. For the health of our oceans.
— The Raw Sushi Bistro Team