Our host for the “Searching For Seastainable Seafood” series, Michael Opal, talks to us about his career and fills us in on this sustainable seafood project.

Where did you grow up and what were some of your jobs over the years?

Growing up in New York, Long Island and NYC, my first job was in a restaurant and at 16 years old my father got me a job as an elevator operator. In 1980 I became an HVAC service engineer for the Trane Company. Working for Trane for many years I was able to travel the globe and experience the food of many countries.

Acting was always something that interested me; we would watch the classics with our parents. My mother loved the theatre and took us to Broadway shows at Radio City Music Hall.  I had an English Teacher who encouraged me to pursue acting. In 1983 I auditioned for the Grass Roots Players in midtown NY and was accepted. I took classes at HB Studio and NYU and did many performances off Broadway and have been doing film and TV since.

The “Searching For Seastainable Seafood” team brought Michael Opal into the production because of his real-world experiences and lack of seafood knowledge. We felt that the information that was gathered and portrayed would help more people understand and relate to our search for sustainable seafood.

What did you learn about Sustainable Seafood?

Honestly, I’ve never been a seafood fan up ’til this project. Growing up in NYC we didn’t eat seafood, it was meat and potatoes. At the Le Cordon Bleu Culinary Institute, I got my worst grade in seafood prep. A big fat “C”.  However, now I understand the “Best Practices” of seafood options and preparation.

What concerns do you have for the oceans and the planet?

Up until now my biggest and maybe only concern with the pollution and abundance of plastic products in the oceans. Working on this project has really been an education for me. Rising tides from polar caps melting, overfishing, rising water temperatures along with ocean acidification are all major issues.