Chef Andrew, among many attributes, is a nationally recognized authority on seafood, sustainability and it’s sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way. 90 per cent of the seafood we consume in the United States is imported. 65 per cent of that is farm-raised. The number one country we import that seafood from is China where the health and safety standards, unfortunately, aren’t quite as rigorous as in the States.
Chef Andrew would like to see a lot more farm-raised, sustainable seafood “grown” domestically where the standards of supervision are a lot more rigorous. Tilapia and shrimp are already being farm-raised domestically with the result being a high-quality product.