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The ocean is the lifeblood of our planet and its biodiversity provides sustenance and oxygen, its waters provide commercial links between continents and its ecosystems provide for the abundance of life that power human imagination and discovery.
We know less about the bottom of the ocean than we know about the surface of Mars but as we enter the Decade of the Ocean, we hope to discover the hidden truths of ocean health and find ways to harness its resources for future generations.
Imagine the organisms that have yet to be discovered in all their shapes, sizes and colors (or lack thereof) and the lessons we can learn from their ecosystems. Life below water is precious and needs to be conserved for our own benefit.
You have already taken an important step towards educating yourself and celebrating life below water.
By recognizing that the food system may contribute up to 30% of greenhouse gas emissions in the United States, we hope you will take the important next step to eat local and sustainable sources of protein, which can come from plants or plant-based meats, responsibly produced seafood from the ocean or aquaculture pens, or cell-based seafood from BlueNalu when it becomes available.
By choosing to Eat Blue™, we can have a profound impact on the sustainability of marine ecosystems and conserve Earth’s most precious resource.
Celebrate Life Below Water. Eat Blue™.
Being among the first in the world to try delicious cell-based seafood products when they become available in select markets starting the second half of 2021. Here is a sneak-peak at the world’s first fish tacos made with cell-based yellowtail amberjack from BlueNalu’s culinary demonstration in December 2019.
Yield: 6 to 8 servings
* Preferred is Negra Modelo, but any Mexican beer will work
**cell-based seafood coming soon!
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
Press the tofu to release excess water to achieve a firmer, denser block of tofu. To do this, wrap the tofu in paper towels followed by a thick kitchen towel and place it on a cutting board with several heavy cookbooks on top. Let sit for 20 minutes. Once pressed, cut into strips.
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish or tofu pieces all over with salt and pepper and coat with the flour. Working in batches, dip the pieces in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Assemble tacos with the tortillas and deep-fried fish or tofu and top each with shredded cabbage, tomatillo salsa, and pickled jalapenos and onions, if desired.
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