Toronto's Our Ocean Table merges Korean cuisine with sustainable seafood advocacy

A new project called Our Ocean Table has launched in Toronto, blending Korean culinary traditions with ocean conservation. Marine biologist and filmmaker Sonya Lee teamed up with journalist Hannah Sung to explore sustainable seafood through traditional dishes. The event also featured recipes from a young grant recipient, highlighting practical ways to support marine health. The launch took place at Toronto’s Glen Gould Studio. Sonya Lee and Hannah Sung presented Our Ocean Table, a series that connects Korean heritage with responsible seafood choices. Their work encourages shoppers to look for the website’s sustainability symbol when buying fish.

David Hammet, a George Brown College student and Ocean Action Grant winner, contributed a recipe for pickled rhubarb mignonette. His mixture includes 500ml of white wine vinegar, 500ml of water, 70g of salt, and 40ml of honey, combined with one bunch of finely sliced rhubarb. Another recipe shared was horseradish aioli, made with 3 egg yolks, 50ml of vinegar, 40ml of Dijon mustard, 1 garlic clove, 70g of horseradish, and 750ml of canola oil. Both dishes were designed to complement sustainable seafood options.

The project aims to make ocean-friendly dining more accessible. By featuring recipes and clear shopping tips, Our Ocean Table offers practical steps for consumers. The collaboration between chefs, scientists, and students underscores the growing link between food culture and environmental action.