Fish markets steer US consumers towards lesser known, locally caught seafood species
SEAFOODNEWS.COM [The Boston Globe] by Lisa Zwirn - August 20, 2014
When you’re looking for lean and healthful protein, seafood is always a good choice, but choosing fish is complicated by questions of conscience. Because of overfishing, many species are not sustainable and the more we eat of some fish — bluefin tuna, Atlantic halibut, and Chilean sea bass for example — the less certain their futures.
While the oceans are vast, they’re not inexhaustible, says Elizabeth Fitzsimons, outreach manager for the New England Aquarium’s sustainable seafood programs. According to the World Bank Sustainable Development Network, approximately 85 percent of the world’s ocean fisheries are categorized as fully exploited, over-exploited, or depleted.
One reason for at-risk fish is consumer preference for tastes that are already familiar. In this country, says Fitzsimons, “We eat so little of what actually is available...
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