Our oceans, lakes, rivers and streams are increasingly affected by the seafood we choose to consume. The way in which we catch, farm and then
consume the world's bounty of aqua life hangs in the balance. Fishermen, chefs and most importantly - consumers - are all beginning to realize the
importance of education when it comes to what they fish for, sell and consume. It's become a global issue and there is mainstream effort to keep
pressure on the subject.
The good news is that the pressure appears to be reaping some benefits. Chefs play a big role; they are the middlemen between the fishermen and
Chefs have a large responsibility - to educate the consumer and to deliver to the consumer a product that is tasty, responsible and economical.
Keep Best Practices in Mind
To help chefs educate consumers, EarthEasy.com compiled a list that categorizes fish into three groups: Better Choices; Moderate Risk; and Best to
Avoid. Now, keep in mind that such lists are only healthful recommendations; nothing is written in stone. Moderate consumption is key.
Some fisheries around the globe have remained healthy due to strong and sustainable management practices and responsible fishing or harvesting.
There are success stories that help to explain the leaps and bounds that this movement has made in the past decade. Here are just two:
Successful shellfish farming is one testament to good aquaculture practices at work. So, when you order shellfish at your favorite seafood restaurant, if
it is farm raised, you may want to ask if it is grown on rack lines or ropes. This ensures that the habitat of the bottom of the estuaries does not get
disturbed or destroyed.
The almighty striped bass is making a comeback! Decades ago, it was unsafe to eat due to increasing concerns over polychlorinated biphenyls (PCB)
or highly toxic industrial compounds in the meat. It was also under pressure because it was overfished. Today, this is one of the best managed Atlantic
coast fish to