Regional chefs say they served only the most nature-sensitive sushi creations at a recent Seattle Aquarium event.

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Sushi chef Phillip Hensyel said he was among those offering sushi at the tourist site this week as part of nationwide campaign, but he assured wildlife advocates the culinary products only contained abundant or environmentally sensitive fish and shellfish, the Seattle Post-Intelligencer said Thursday.

The Wasabi Bistro chef said every product offered at Wednesday's event came with a card that described how the fish or shellfish used was raised in environmentally sensitive ways.

"People want to know where the fish comes from and the fishing practices," Hensyel said.

Aquarium conservation curator Mark Plunkett told the newspaper the event was part of a nationwide campaign aimed at making consumers more educated regarding the process leading up to such tasty sushi.

"We're trying to give people one more thought about their meal," he told the Post-Intelligencer.