Harney Sushi, local San Diego sushi favorite, is proud to announce it will only serve sustainable seafood at its Old Town and Oceanside locations.
Inspired after lengthy research on sustainable seafood, owner Dustin Summerville and chefs Anthony Sinsay and Robert Ruiz collectively realized the impact their busy restaurants have on the environment, and the importance of being environmentally responsible.
“We have always been committed to serving the highest quality food to our customers, and we’re proud to announce that our commitment is now expanding to include responsibly-sourced seafood,” said Summerville. “We want to provide San Diego’s eco-savvy eaters a socially-responsible menu that certainly doesn’t skimp on flavor or fun.”
The sustainable seafood transition of the Harney Sushi menu includes eliminating traditional sushi ingredients, such as Toro, Bluefin Tuna, Big Eye Tuna, certain types of Yellowfin, Unagi, Red Snapper, Hamachi, Maine Sea Urchin, and Octopus. High-in-demand, but short-in-supply, these specific types of fish deplete resources that prevent them from establishing systems of sustainability. Customers can find a full guide to the types of sustainable seafood Harney Sushi serves on the front page of their menu.
“With this new ethos, Harney Sushi appeals to a growing population of sushi lovers who care enough about our planet to change the way they eat, Summerville added. "Together with our customers, we strive to eat in such a way that is nourishing for our bodies, our planet, and our souls.”
The switch to sustainable seafood is one of many steps Harney Sushi has taken to become more eco-friendly. The restaurant is a proud retailer of Solar Rain, a product made from local ocean water that is purified with solar thermal energy, which reduces the carbon dioxide emissions. In addition, Harney Sushi uses biodegradable packaging for their to-go items.
For more information about Harney Sushi, please visit www.harneysushi.com
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