Sustainable Seafood Q&A with PABU's Jonah Kim

Published March 18, 2014

Our Fresh Thoughts sustainable seafood dinner with PABU's Jonah Kim is next Tuesday, March 25th!Jonah Kim

In advance of his upcoming dinner, we chatted with Chef Kim about how the sustainable seafood movement is influencing Baltimore's dining scene:

What’s your favorite sustainable seafood ingredient to prepare? Oysters—I love oysters. Every oyster is different; you can source them from various regions and they come in different tastes and textures. I showcase my love for oysters in PABU’s signature dish, the Happy Spoon. This dish features a raw oyster in ponzu-flavored crème fraîche, topped with fresh uni and two types of fish roe. The combination of sweet and salty makes this one of our guests’ favorite dishes.

How is sustainable seafood playing a role in Baltimore’s dining scene? We’re definitely lucky to be based in the mid-Atlantic region where you can find rockfish, oysters, crabs and more right in our backyard. I think the sustainable seafood movement is gaining momentum in the area, but continuing to grow the public’s awareness of and demand for sustainable seafood is key to growing it in the local dining scene.

What’s your biggest challenge when it comes to cooking sustainably? Cooking sustainably is challenging in Japanese cuisine. Very few Japanese chefs are aware of whether or not ingredients are sustainable. Our goal at PABU is to offer the freshest product to our guests, but sometimes it’s difficult to find sustainable ingredients that are readily available. Hopefully soon, this will change.

What is one sustainable seafood ingredient you hope to see more of in restaurants (including your own) this year? Clams. Right now we don’t have any menu items featuring clams due to the lack of availability. I’m hoping to get ahold of some in the summer. I’d love to do a fish pairing featuring spicy pork and clams.

Tell us a little bit about PABU and how your team is always churning out such delicious meals! As the only izakaya in the Baltimore region, PABU’s concept was built from offering small plate menu options highlighting authentic Japanese flavors and local ingredients. At PABU, we pride ourselves on serving our guests the freshest ingredients from all over the world. I believe it’s the balance between texture and sweetness and spice that makes our dishes so unique and memorable.

Where do you get the seafood you serve at PABU? PABU sources its seafood from all over the world: from the mid-Atlantic all the way to Japan. Our menu items vary according to seasonal availability of ingredients. For example, our soft-shell crabs come from the mid-Atlantic region, but we can only get our hands on those in the summer months.

If everyone could walk away from our Fresh Thoughts dinner knowing one thing, it would be… By making the choice to dine at restaurants that support sustainable seafood, one person can make a change in the health of our oceans.

Can't wait for the night of the 25th to see Chef Kim in action? He recently stopped by WBAL-TV to share his special Fresh Thoughts recipe for Asian Clam Chowder! Watch his segment here:

Chef Jonah Kim on WBAL
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