by By Jennifer Nicole Dienst | May 01, 2009

0509SC Side DishSome popular seafood choices on catering and restaurant menus will disappear from at least one hotel chain. This spring, Fairmont Hotels & Resorts eliminated Chilean sea bass and bluefin tuna from its menus due to their endangered status. Both are at the top of the "Red List" of most threatened species as maintained by the International Union for Conservation of Nature and Natural Resources ( In addition, individual Fairmont properties have come up with more responsible, local replacements:

* In Québec, local rainbow trout (pictured) poached in a mason jar with root vegetables;

* In Scottsdale, Ariz., sustainably farmed salmon with cucumbers, red onions and mixed apple slaw;

* In Hawaii, sustainably farmed Hawaiian yellowtail with edamame, sweet corn curry, couscous and heirloom tomato sambal.

In 2007, famed Wolfgang Puck Catering made a similar pledge to use only certified sustainable seafood from renewable sources.