Many health experts recommend eating fish twice a week to improve your overall health. Since October is National Seafood Month, it’s a great time to promote sustainable seafood and fisheries. National Seafood Month is also an opportunity to depict the successes and challenges facing U.S. fisheries as they seek to end overfishing and begin to rebuild fish stocks. There are so many amazing stories to hear.
This year’s Eat Local Week in Sarasota will feature a one night event, open to the public, of a free screening of the film,“Mullet: A Tale of Two Fish”. The screening will be at 6 p.m. Tuesday, Oct. 25 at the Mote's WAVE Center, and following the film there will be an expert panel discussion. Mullet: A Tale of Two Fish is about the history of the mullet, from its prominence as a food source for Native Americans to its influence on modern day commercial fishing and cuisine.
Panelists will include:
Indigenous' Chef Steve Phelps
Dr. Kenneth Leber, Associate Vice President for Research and Program Manager of Mote's Fisheries Ecology and Enhancement;
Dr. Kevan Main, program manager of Mote's Marine & Freshwater Aquaculture Research Program
Ed Chiles of Chiles Restaurant Group and partner in the Anna Maria Fish Company;
Nathan Meschelle, a local fisherman
Outside of this one time event, Chef Steve Phelps is active in the seafood awareness community on the day to day. Chef Steve is a member of the Monterey Bay Seafood Watch Blue Ribbon Task Force. This organization’s mission it to empower businesses and consumers to make the right choices for a healthier ocean. Participating in local events like this panel and national organizations like Monterey Bay Seafood Watch help Chef stay involved the efforts that he promotes in his restaurant. Eating locally sourced food not only supports the local economy, it also promotes a safe food supply.
Every year, Sarasota County hosts a week dedicated to the local food scene. The promotion of local business is not only important to the local economy, it is also important to local sustainability. Eat Local Week is dedicated to raising the awareness of locally sourced food options. These options are more readily available than many people may realize.
At Indigenous, eating local and sustainability are the primary points of focus. These efforts are what drive our business every day, not just once a year. Because of this, we are happy to participate in this event with the hopes of bringing the local food initiative to the forefront of people’s minds, not just once a year, but every day.
Eat Local 2016 stretches from Saturday, October 22 to Sunday October 30. During this week, members of the local food industry and beyond will come together to discuss this cause. On Sunday, October 23, Indigenous Chef, Steve Phelps will participate in a panel discussion defining the meaning of local as it pertains to the food industry. Chef will be joined on the panel by Douglas Gayeton, a published author and well-known food activist, Laura Reiley, Tampa Bay area food critic and author of Farm to Fable, and Suncoast Food Alliance owner, John Matthews.
This panel hits very close to home for Steve and his mission as a local chef. He strives to use locally sourced ingredients in his restaurant as much as possible, with a particular focus on local seafood. In this discussion he hopes that people will begin to look for and appreciate locally owned restaurants throughout Sarasota and beyond, who also put in the extra time and effort it takes to create locally sourced cuisine.
Last Sunday, August 7th marked the third annual Trash Fish dinner in Sarasota. The event was a true success. The seven local chefs worked together to create wonderful dishes for attendees using lesser known species of fish, often coined "trash fish".
This year, for the first time, the dinner was about more than just the lesser known species of fish. Along with these species, there was also a focus on aquaculture fish and invasive species of fish. Not only did this give the chefs a wider variety of fish to cook with, it also gave attendees a larger breadth of awareness on the different species of fish.
During the event, Senior Scientist & Program Manager,Dr. Kevan Main from Mote Marine spoke about the aquaculture program at Mote. Aquaculture is a growing part of the seafood industry, so it is very important for consumers to understand the process. Allie ElHage from Zookeeper also spoke about the Lionfish issue in Florida and the containment unit he has created for Lionfish. Ultimately the speakers hoped to educate attendees on the different species of fish. However, with this increased knowledge, the hope is that attendees will begin to question where their seafood is coming from as educated consumers.
This event was able to provide both an enjoyable evening and much needed education to all in attendance. We are already excited at the idea of the fourth annual Trash Fish dinner where we will be able to continue to raise awareness on this important issue.
There are probably fewer less appealing words than the phrase "trash fish". But as it turns out, these simple words hold very strong meaning. The term trash fish is used to describe fish who are seen as just that: trash. However, the only justification for this idea of trash fish is the species notoriety, or lack thereof. These trash fish are tasty, healthy species of fish, who are caught and thrown aside because they are not the tunas, groupers, and salmons of the sea that consumers are used to hearing about. Because of this, these perfectly edible -- and oftentimes delicious -- fish are underutilized and can become invasive species.
As a restaurant that thrives off of sustainable and authentic dishes, we love the idea of trash fish! We thrive on creating amazing dishes not only for the enjoyment of our customers, but also for their education and awareness of these different species of fish. Not only do we make a point to serve these coined "trash fish" in our restaurant, we also love to support and partner with others who share this same passion and motivation.
This year marks the third annual Trash Fish Dinner in Sarasota. This event is hosted by Chef's Collaborative who have gathered seven Sarasota chefs together to prepare amazing trash fish dishes for all in attendance. In addition to Chef Steve Phelps from Indigenous, the chefs for this event include: Chef Evan Blake Gastman (The Cottage), Chef Jose Rojas (Louies Modern), Chef Mark Majorie (Veronica Fish and Oyster) Chef Paul Mattison (Mattison's), Chef Erik Walker (The Sandbar) Chef Mark Woodruff (MADE Restaurant).
This event will take place Sunday, August 7th at Louies Modern at 6 p.m.
For the third year, Mote Marine is hosting their annual Lionfish Derby. After seeing great success the past 2 years, they have decided to kick the event up a notch this year. This year, the event will be about more than just the competition among the captains who catch the Lionfish. After the weigh in, awards will be presented to those who caught the most Lionfish.
As these captains receive their honors, local chefs will be making the most of this freshly caught fish. Chefs Steve Phelps (Indigenous Restaurant), Paul Mattison (Mattison's Restaurant and Catering), Erik Walker (Chiles Restaurant Group), and Gerard Jesse (Seafood Shack) will each cook the Lionfish in a unique way to give the crowd a sense of different ways this fish can be enjoyed. Samples of their creations will be available for all attendees to try for free.
This event serves many purposes. Not only is it educational for attendees, both for new information they may learn about the Lionfish species, but also for their palates as they try this fish for maybe the first time. It is also a fun and unique way to take care of an increasing problem. Lionfish are considered an invasive species. This means that Lionfish are not actually native to our waters, but have been introduced here and are now spreading enough that they could potentially cause damage to other species who are native to the Gulf Coast of Florida.
Seasons change, and so has our menu! Stop in to try our new summer menu, featuring dishes like our Beet and Blueberry salad, Thai Fish Burger, Beef and Broccoli, and Copper Shoals Red Drum. Experience the flavors of summer with Chef Steve's new creations!
Many people think it's expensive to eat local. What they don't realize right away is that though eating locally is a bit pricier than usual, the extra cost is worth it. When you choose to eat local, you get to enjoy the following benefits:
Fresher raw ingredients
Meat and produce that have traveled thousands of miles don't stay crisp and fresh during the journey, but the ones picked from the farm or caught in the woods are as fresh as they can be because they usually hit the markets within 24 hours.
Local food is subject to less processing, so what you get on your plate has its vitamins and minerals still intact. You can't say the same for manufactured food that has been soaked in preservatives.
Aside from nutrients, natural flavor also stays intact in local food for the same reason: less processing. Thus, you get to enjoy your meals with a far richer taste, and none of that fake flavoring that manufacturers have been using in their products.
Stronger economy within the community
Small-time farmers and vendors find it hard to compete with corporations, so your support is valuable to them. Help the money go to the right people by buying directly from the fresh produce market instead of going to a supermarket chain.
Less processing means less waste, so you're doing the environment a huge favor if you buy local food. Farmers in your community help maintain farmlands and green spaces, but they can do that only if people patronize their businesses over the long term.
Local food is as healthy as it gets: no preservatives, all-natural, organic, fresh, nutritious. If you want to improve your health through your eating habits, going local is a good place to kick-start a major change.
We at Indigenous Restaurant in Sarasota want the best for our customers, so we use locally sourced or wildly caught ingredients for our dishes whenever we can. This has always been our mission since Chef Steve Phelps opened the place in 2011. But don't just take our word for it -- come and visit us at 239 S Links Ave to experience our cuisine for yourself. Once you go local, there's no going back.
When you eat out or shop at your local grocery store, you might assume that the food you’re getting was grown close to home. That’s often not the case, however, since many foods are grown hundreds or even thousands of miles away.
These days, many people are placing a high priority on eating local foods. The following are eight excellent reasons to eat local:
It Helps the Environment
When you eat local, the energy required to bring the food from farm to plate is much less. If your food is coming from far away, its carbon footprint is much greater.
You’re Supporting Your Community
Local farmers are an integral part of the local community and economy. When you eat local, you’re supporting them, and they in turn support other local businesses.
You’re Helping Preserve Agricultural Landscapes
By supporting local farmers, you’re helping them to stay in business. Your community will enjoy more farmland and greenspace and less sprawl as a result.
It Tastes Better
Fresh food simply tastes better and fresher. The difference between food that was picked much more recently at the peak of freshness and food that has been shipped thousands of miles can be significant.
It Promotes a Safe Food Supply
When you eat local, chances are better that the food you’re eating is safe. The more steps that your food takes before it gets to your plate, the greater the chance it has to become contaminated.
You’ll Enjoy More Seasonal Food
We can have any type of food at any time, but the best time to eat it is when it’s in season. That’s when food is at its peak of flavor, and you can experience the joys of eating with the seasons.
Local Food is More Nutritious
Many foods lose nutrients as they age. Since local foods can move quickly from the farm to your plate, they retain more nutrients.
You’ll Know More About What You Eat
With a local farmer, you’ll be able to find out more details about how they raise and harvest their crops. You’ll be able to learn if they use toxic chemicals, antibiotics, or hormones and find out if they use sustainable farming practices.
Stop by Indigenous to eat local and enjoy a wonderful array of seasonal American dishes.
Lionfish are a unique looking species that we are happy to be working with at Indigenous at the moment! If you don’t know much about lionfish, here are a few fun facts:
Since the 1990's, Lionfish have become one of the ocean's most invasive species
They are able to eat more baitfish than the average reef species due to the design of their bodies, i.e. poisonous barbs, etc. This in return depletes the baitfish for the rest of our native dwellers
Spearing them is the only way to harvest right now. This leads to a higher cost.
Many organizations are working on getting traps approved to help this get easier. Reef.org is one of them
Chefs all over the country are realizing how delicious they are!
There is a Lionfish Derby on July 8th in Sarasota sponsored by Mote Marine. This year we are trying to get the Monterey Bay Seafood Watch team involved, as well as some other great chefs from the state to join us for some educational dinners.
Lionfish recently became approved on the Seafood Watch list as a “Best Choice”
The flavor profile of lionfish is similar to hogfish and yellowtail snapper- terrific raw and cooked.
Click here to learn more about lionfish, and stop by Indigenous to try it for yourself!
All across America, a new focus on sustainability has been taking root. But many people don't associate the restaurant industry, notorious for its food waste, with sustainable ideals. A sustainable restaurant isn't a contradiction in terms, however - it's just a new kind of dining experience.
Sustainable dining is conscious dining. It is a commitment to the ethical sourcing of food, and a closer relationship with the world that creates it.
In contrast to restaurants which offer a uniform dining experience all year round, a sustainable restaurant's menu shifts with the reality of the outside world. Foods come into season and go out of season; local populations of fish rise and fall, and other ingredients may or may not be locally available. The food you eat when you're dining out sustainably is a reflection of the world you inhabit.
This means that sustainable dining can also introduce you to foods you may not have encountered in a restaurant before. You may have heard about Trash Fish Dinners planned by chef Stephen Phelps, where fish species commonly discarded as trash by commercial fishing operations were given a chance to shine on the dinner plate. Broadly speaking, and with all consideration for regional cuisine, America still has a fairly common palette when it comes to meats, seafood, and produce, which can overshadow local species which aren't grown in a hothouse year-round and shipped to all corners of the continent.
When you visit a sustainable restaurant, you're visiting a place where food is placed in a larger, kinder environmental context. And in doing so, you're broadening your own horizons. Learn more about what sustainability means by visiting Indigenous today!