Profiles

Nora Pouillon

Nora Pouillon is a founding member of Seafood Choices Alliance. She owns two restaurants in Washington DC, Restaurant Nora, which she opened 23 years ago, and Asia Nora. In 1999, Nora became the first restaurant to receive organic certification, meaning that 95 percent or more of all ingredients used in the restaurant must come from certified organic farmers, growers and suppliers. Nora’s menu changes daily and features fresh, in-season seafood among its organic selections. Ms. Pouillon was also the first chef to sign on to the successful “ Give Swordfish a Break” campaign in 1999.

What is your favorite seafood?
I love shellfish – lobster, crab, crab cakes, soft-shell crabs, shrimp.

What is your favorite seafood to prepare at the restaurant?
I love lobster and salmon, because they’re very versatile. You can prepare them in many different ways and I serve them nearly every day in season.

What's the most popular seafood dish on your menu?
My menu changes every day and it goes with the seasons. Right now, it’s soft-shell crabs. King salmon and sock-eye salmon are very popular right now too.

How did you get interested in the issue of sustainable seafood?
It’s the philosophy of my restaurants and myself personally. I’ve been an organic advocate for over 25 years. I became aware of the problems with seafood about 20 years ago. In the 60’s the Chesapeake Bay was healthy and clean but by the 70’s it was completely polluted, decimating the rockfish. It really made me aware of the precarious position our seafood was in.

Then swordfish was next. Ten years ago, my purveyor used to send me huge pieces of swordfish. But as the years go on, they became smaller and smaller. When I asked him about it, he said the big fish aren’t out there anymore. It made me realize that seafood is like game – it needs seasons or it becomes overfished.

How does it affect what you serve?
I let my purveyors know I won’t buy any seafood from the Gulf of Mexico. I’ve had too many people from the EPA eat at my restaurant and talk about the “dead zone” there. I don’t serve farmed fish, except mussels. I get only turtle-safe shrimp. I prefer to buy fish from cold waters and seasonal wild fish.

Do your diners notice?
I haven’t had anybody come into the restaurant and say I want a piece of swordfish. When I was with the “Give Swordfish a Break” campaign, I had the logo on my menu and my guests were happy to learn about the plight of the swordfish and make better choices.

Have your seafood purveyors worked with you on getting sustainable seafood?
They’ve been very helpful and know I won’t buy any soft-shell crabs unless they’re local. They understand my commitment; I like to buy everything local and everything from the United States. The farthest I buy is Hawaii – I get tuna from Hawaii. I like to buy from Alaska and the West Coast, Cape Cod – cold waters.

Why do you support Seafood Choices Alliance?
Because I think it’s a great service, it’s wonderful. I think it’s going to give everyone what we need – more information. It’s timely. If people are more educated and made aware of what’s happening to seafood, they’ll show interest and comply with what they’re supposed to do. I think people today are more tuned in to wanting to know where their food comes from and what’s in it.

Return to profiles page >