A Detroit college student transforms himself each Wednesday into Dr. Sushi and makes rolls and pieces of delectable, yet sustainable, fish for takeout for friends and foodies out of his apartment, according to an article in the Huffington Post.
Dr. Sushi, otherwise known as Nick George, makes it a priority to find fish that is as abundant as possible and not subject to extinction. Only six to eight restaurants in the U.S. practice sushi sustainability, according to the piece.
“Sushi was initially created as a food to highlight fish that were in season and abundant,” George said. “But you don’t have to be an expert to know that overfishing is a serious issue and fish populations are dwindling, and if we ever want to eat bluefin tuna again we have to do something about it right now.”
Nelson scours five Detroit shops looking for fish and other produce he feels comfortable using. He notes that arctic char and sable are abundant in quantity and experiments with recipes using these kinds of fish.
George’s business has doubled in three months and he is considering expansion possibilities. He credits food industry friends in changing his thinking about sustainability.
And in case you were wondering, the Corktown Roll consisting of tuna, avocado and cucumber is his most popular offering.
