Sustainable seafood and shaping the seas

Sustainable seafood and shaping the seasOverhauling seafood industry begins with asking questions and expecting more from market fishmongers and restaurant chefs, says author of new fish book. More solutions: Remove subsidies for fuel and for ships; stop high-seas trawling; create green, no-fish reserves. Meanwhile, canned sardines, mackerel, herring and fresh mussels are ethical dinner choices; skip imported farmed seafood, shrimp and domestic farmed salmon.

By Nicole Pasulka

Salon.com 2008-04-29

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Categories: Agriculture, BUSINESS, Books, MEDIA

Index: Alaska, albacore tuna, anchovies, antibiotics, Arctic char, bluefin tuna, Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood, British Columbia, California, carcinogens, carp, Chilean sea bass, China, chinook, closed-water tanks, cold-water shrimping, Connétable, country of origin labeling laws, dermatitis, eating ethically, endangered songbirds, Eric Ripert, ethical eating, factory fishing, farmed shrimp, fatty acids, Filet-O-Fish, food porn, high-seas trawling, industrial fishing, jellyfish, Le Bernardin, mackerel, Marine Stewardship Council, Marks & Spencer, McDonald's, mercury, monkfish, monkfish tail, Montreal, New Zealand, omega 3, Oregon, organic pollutants, overfishing, oysters, pelagic fish, pesticides, plankton, pollock, Russia, Sablefish, salmon, sardines, sea lice, sea trout, seamounts, shark, shark fin soup, sharkfin soup, shrimp, skipjack, supply chain, swordfish, Taras Grescoe, tilapia, trawl nets, trawling, trophic cascades, trout, tuna, whale sashimi, whiting, www.Seachoice.org