How to Be a Conscious Eater

28

SUSTAINABILITY AT SEA:

A PRIMER

B

ecause of overfishing, approximately 90 percent of the

top underwater predators have been wiped out. Consider

bluefin 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