Taking over the menu that is, this Friday, Dec. 5 at Braise Restaurant and Culinary School in downtown Milwaukee. Chef David Swanson will be preparing several entrees centered on Great Lakes and Wisconsin-raised fish, including arctic char, lake trout and perch.It’s all part of the Eat Wisconsin Fish campaign, a statewide effort organized by the University of Wisconsin Sea Grant Institute to educate consumers about the availability and health benefits of sustainable, Great Lakes caught and locally farmed fish.
“Amazingly, more than 90 percent of the seafood we consume in America is imported from other countries,” said Jane Harrison, a social scientist with Wisconsin Sea Grant. “Not only does locally caught and farmed seafood help the economy, but it’s also really healthy for you.”
While Chef Swanson will demonstrate some of the various interesting ways local seafood can be prepared and presented—it’s not just about frying– experts from Wisconsin Sea Grant and Rushing Waters Fisheries in Palmyra will be on hand to answer questions and offer key perspective on one of the region’s fastest-growing food sources.
“An event like this is a great way for people to learn about their own local fish markets,” said Harrison. “There’s a lot more tasty seafood in our own front yard than people realize.”
The restaurant at Braise opens at 5 p.m. on Friday, and is located at 1101 S. 2nd Street in Milwaukee. Call (414) 212.8843 or visit Braise’s website (braiselocalfodd.com) for reservations. To learn more about the benefits of healthy local seafood, visit eatwisconsinfish.org.
