More than three quarters of the earth is covered by oceans and they contain 80 percent of all life on the planet. Yet the majority of this water is either fished at capacity or overfished. Our eating habits drive the market so it’s important for us to choose sustainable seafood options.

Enter Goin’ Coastal, a neighborhood restaurant opening this week in Virginia-Highland with a Southern focus on fresh fish and seafood. The new joint is avidly committed to only serving fish that are caught with consideration for their long-term viability and done so without harming the oceans’ ecosystem. As executive chef Zach Kell told us, not only are sustainable fishing practices the responsible way to go, they deliver the highest quality and best tasting seafood.

We had a chance to check out the laid-back spot before it opened and try out a few selections from the menu, which features seasonal and locally sourced options. Memorable fare included Fried Gator Tail, She Crab Soup, Coastal Scallops, and Yellowfin Tuna with Mango. Not to mention, they served some of the best hush puppies we’ve had in Atlanta.

With an atmosphere surrounded with old fishing photos, weathered lumber and chalkboards noting the daily catch, Goin’ Coastal should fit right in with its neighbors at N. Highland and Virginia Ave.

This entry was posted on Wednesday, July 28th, 2010 at 11:20 am and is filed under Food.