In 2020, 100 percent of its seafood was sourced from certified-sustainable fisheries and farms, the spokesperson said.Įarlier this year, Blue Apron became the first meal-kit supplier to join the Ocean Disclosure Project to “demonstrate our commitment to supply chain transparency and make it easy for our customers to learn where their seafood comes from,” the spokesperson said. The shrimp used in the recipes is Best Aquaculture Practices-certified, and the scallops are Marine Stewardship Council-certified. “As we worked closely with chef Roy to develop the menu, we wanted to make sure we used proteins, like shrimp and scallops, that complemented the flavors of each dish,” a Blue Apron spokesperson told SeafoodSource. The recipes include: Soy-Ginger Marinated Shrimp with Crispy Garlic & Lemongrass Rice Togarashi Scallops with Beurre Blanc, Soy Mustard & Sushi Rice Seared Steaks & Sesame Mashed Potatoes with Charred Shishito Agrodolce & Bok Choy Sweet & Sour Chicken with Tomato Gastrique & Ramen Noodles and Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey Carrots. The Blue Apron menu created by Yamaguchi, the founder of the Roy's Seafood restaurant chain, represents a blend of French and Japanese cooking traditions using fresh ingredients typically found in Hawaii cuisine, Blue Apron said in a press release. Blue Apron is partnering with celebrity chef Roy Yamaguchi to offer new Hawaiian-inspired recipes – including two seafood meals.
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