Not only do we love eating fresh seafood, we also choose it for its health benefits. Now, with the ocean under attack from climate change and pollution, and fish and seafood stocks disappearing through overfishing and loss of habitat, your choice of seafood is more important than ever. Here are articles to help you navigate the issues and buy the most sustainable seafood available, at home or when eating out.
The United States produces more than 100 aquatic species for consumption through its aquaculture operations, making the management of these fisheries an important topic in both environmental and ethical terms. As the demand for sustainable seafood increases, so has the focus on sustainable seafood practices in a chef’s culinary education.
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The ocean’s ecosystems are being crippled by increasing acidification levels caused by greenhouse gasses. Declining fish and shellfish populations have already begun to impact the seafood industry.
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Sushi restaurants have lagged behind in adopting sustainable practices—and so have sushi consumers, who sometimes turn a blind eye to the overfished and endangered choices on their local sushi bar’s menu. High demand for seafood, including sushi, has led to widespread depletion of fish stocks throughout the world.
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Chef Dissen discusses his efforts to source and promote local, sustainable seafood.
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