Page 118 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

28

SUSTAINABILITY AT SEA:

A PRIMER

ecause of overfishing, approximately 90 percent of the
top underwater predators have been wiped out. Consider
Bbluefin tuna from the Pacific Ocean, which was recently
estimated at 3 percent of its original volume, or North Atlantic
cod, which dried up altogether. All in the span of just the past
few decades. (The book Cod, by Mark Kurlansky, gives the full
saga.) And we’re sadly on track to keep eradicating many of
the remaining species over the coming years. So, if there aren’t
enough fish left in the ocean, shouldn’t we avoid eating fish
entirely? There are actually plenty of great ways to enjoy fish
and seafood that are raised or caught using responsible prac-
tices. You just have to know what to look for—and what to look
out for.
Aside from overfishing, the other big concerns with fish,
seafood, and the planet are habitat damage and bycatch,
which occurs when marine life other than the species targeted
by a fishing operation (such as dolphins and turtles) get hauled
aboard a boat with the nets and lines, only to then be tossed
back into the sea dead or halfway there.
To cut to the chase: The best way to ensure that your seafood
is sustainable is to consult Seafood Watch, from the Monterey Bay
Aquarium. Free downloadable guides are available for all fifty
states, as is a mobile phone app so you can reference the go-to
information whenever and wherever you find yourself mak-
ing decisions about fish and seafood, whether farmed or wild
caught.

Stuff That comes from animals 107

Conscious Eater_02 PT_4th patches.indd 107 10/23/19 1:31 PM