CHICAGO — After admiring the beauty of fish from all over the world, about 40 guests will retire to a room at the Shedd Aquarium today to learn how to slice 'em up and eat 'em raw.
This is no weird, secret undertaking. Nor is it some kind of punishment for sea critters that don't perform well. It's actually a service that makes the Chicago aquarium quite proud.
As one of the more unusual parts of its 79-year mission to protect the world's ocean life, the Shedd is offering a class in making sushi. A chef from seafood wholesaler Plitt Co. will demonstrate how to prepare the raw Japanese dish, using Alaskan salmon and Dungeness crabmeat.
"It's a part of our Right Bite program that we have been conducting for 10 years," said Kassia Perpich, the Shedd's sustainable-seafood coordinator, who teaches about the damage that popular eating habits do to the world's oceans.