conscious eating
VEGAN SHELLFISH ALTERNATIVES
T
he perfect food may not be underfoot, but rather, underwater. It’s delicious, fast-growing, nutritionally dense, sustainably produced, locally available from coast to coast and comes in nature’s own sturdy packaging. “Shellfish is the most sustainable protein on the planet. There are no antibiotics, no pesticides, no fertilizer and no feed needed to raise shellfish,” says Bob Rheault, executive director of the East Coast Shellfish Growers Association, which represents 1,500 shellfish farmers from Maine to Florida. Shellfish is a nutritional powerhouse, providing proteins, essential amino acids, long-chain polyunsaturated fats, vitamins and carotenoids. The drastically shorter life cycle of shellfish compared to other farmed seafood also means shellfish producers can generate more food more quickly. Shellfish also offer many ecological benefits; they filter the water, remove excess nutrients and create habitat for juvenile fish, Rheault says. A single oyster can filter up to 50 gallons of water per day, according to the Oyster Recovery Partnership, an organization that restores reefs in conjunction with a shell recycling network of restaurants and public drop sites across the mid-Atlantic region. Ray Hilborn, a biologist and professor at the University of Washington School of Aquatic and Fishery Sciences, in Seattle, has compared the relative environmental costs of different food sources, including grains, poultry and imitation, plant-based meats. He has found that farmed shellfish, specifically mollusks like oysters, clams and mussels, provide the lowest impact protein of them all. “Shellfish has a very low carbon footprint and enormous yield per area,” he says. “Mussel farms, for example, are pretty much just ropes hung from rafts, with no changes to the ecosystem or loss of biodiversity, as compared to agriculture.” Bivalve shellfish like clams and oysters are mainly sourced from farms because wild stocks are largely depleted due to overharvesting, habitat loss and other contributing factors. “Somewhere around 90 percent of mussels and oysters on the market are farmed,” Rheault says. “If you see perfect-looking oysters at the raw bar, you know they are farmed. Out of the wild, they can look gnarly.” 18
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Seaweed: Kelp, dulse and other edible algae can also add a touch of that salty, sea-kissed flavor of shellfish, as well as important trace minerals and antioxidants, to dishes like chowders and stews without adding empty calories. Heart of palm: The tender chewy texture of hearts of palm, flavored well, can serve as a surprising proxy for shellfish and seafood, particularly for rich dishes like fried calamari, lobster rolls or crab salad. For those seeking a plantbased diet for ethical or other reasons, it’s worth noting that a subset of vegans believe that consuming oysters and mussels does not contradict their commitment to a compassionate diet, given that bivalves lack a central nervous system. This somewhat controversial offshoot of veganism even has its own name—ostroveganism, from the Latin word ostrea, meaning oyster.
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by April Thompson
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SUPERFOOD OF THE SEA
King oyster mushrooms: This mushroom is a misnomer perhaps, as its meaty stem, sliced in one-inch sections and sautéed or broiled, looks and tastes more like a scallop than an oyster. In general, mushrooms have a similar mouthfeel to shellfish: The chitin found in the shells of crustaceans are also a key compound in fungi. They can be added to many dishes as a satisfying substitute for seafood and other animal proteins. However, shellfish and mushroom allergies can overlap as a result of chitin sensitivities, so allergy sufferers should proceed with caution.
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Sustainable Shellfish
Vegans or people with shellfish allergies can still enjoy the rich umami flavor of an oyster or clam with a little creativity. Here are a few suggested alternatives.
