Can we have our fish and eat it too?
Seafood. The very word conjures up warm breezes and beachfront restaurants. And — thanks to our increasingly industrialized food system — seemingly endless supply.
“In the past 20 years, a lot of seafood has gone from luxury items to commodities,” says Sheila Bowman, the outreach coordinator for the Monterey Bay Aquarium’s Seafood Watch program, which publishes a comprehensive pocket guide to seafood sustainability. “We can’t all expect to have all-you-can-eat shrimp for $9.99. We couldn’t have all-you-can-eat grizzly bear either. There are just some things that aren’t generating that way.”
