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  • Seafood Mislabeling: I’ll Take the Mystery Fish

    Summer has officially started. Cars are packed for trips to the beach, grills are fired up in backyards and friends and families are sitting down to enjoy their favorite dinners. Fresh seafood is likely to appear on most summertime menus, but did you know that much of the seafood on the market today is mislabeled? The key question is – are we getting what we’re paying for? More

  • Whole Foods Will Stop Selling Red-Rated Seafood by Earth Day

    Whole Foods has announced they will stop selling red-rated seafood by Earth Day (April 22). Seafood is given a red rating by the Monterey Bay Aquarium and the Blue Ocean Institute if the species is being overfished or if the method used to catch that species harms other sea life or habitats. More

  • Marine Stewardship Council Schools us on Sustainable Seafood

    Listen, laugh & learn with the Green Divas (and Green Dude Scott) anytime – Podcast here! For just two of us in the studio this week, we managed to jam in a lot of information about a variety of topics! We did a fun product review segment that included a few health & beauty products for […] More

  • Linguini with Clams, Mussels and Linguica

    This dish is a wonderful combination of shellfish, spicy sausage, pasta, wine, garlic and cilantro. The prep is as entertaining as the dish itself and makes for wonderful dinner party theatre! More

  • Fishing for Sustainable Practices to Conserve Fisheries

    U.N. Food and Agriculture Organization an estimated 53 percent of fisheries are considered fully exploited—harvested to their maximum sustainable levels—with no room for expansion in production. Population growth and a higher demand for dietary protein are putting increasing pressure on depleted stocks and threatened ecosystems.

    Around the world, fisheries co-managed by local authorities and fishers themselves are emerging as a promising solution to replenishing depleting fish stocks. More

  • The Downside of Seafood

    Choosing the food you want to eat is like choosing the political party you want to rule your country. Whatever you choose will be bad but the challenge here is to choose the less harmful option. Over the years the way we harvest and process our food has dramatically changed. The reason for this? Expansion of our human society, and its greed. I will explain this using a food that many of us eat as an example: fish. More

  • NOAA’s New Aquaculture Policy

    84 percent of seafood consumed in the United States is imported and about half of that is sourced from aquaculture. Only five percent of the seafood consumed in the United States comes from domestic aquaculture. In an effort to reduce reliance on imports, NOAA has drafted an aquaculture policy document which is open for public comment. More

  • What Does Truly Sustainable Seafood Look Like?

    I recently ran across a TED talk by Barton Seaver on seafood, sustainability, and health. He makes some really excellent points: Of course, probably the most sustainable thing you can do for our oceans is to skip the seafood all together. Who says a meal has to center around animal protein at all? While I’m […] More

  • Choosing Sustainable Seafood – Turn to Seafood Watch

    Seafood Watch is the go to authority for consumers and businesses that want to make sustainable choices when purchasing seafood. The program, run by the Monteray Bay Aquarium, makes science-based, peer reviewed recommendations to indicate which seafood items are “Best Choices”, “Good Alternatives”, and ones you should “Avoid.” More

  • Sustainable Sushi

    Living 250 miles inland means ocean fish aren’t local by most people’s definition. Staying true to my ecological ethics means sushi is a rare treat for me. (It’s also better for my budget.) But on those occasions when I do eat sushi, I need to know which fish species are sustainable sushi and which are […] More

  • Get Out the Vote and Go Fish with FishVote08

    As the 2008 U.S. elections loom ever closer, the world’s many eyes are focused on who will become the next President and thus lead us into the nation (and world) after Bush. This election has garnered a tremendous, unprecedented amount of energy and activity amongst individuals of all demographics. As such, the next few weeks […] More

  • Oyster Lust

    Ernest Hemingway in “A Moveable Feast“ wrote: As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with […] More

  • Sustainable Seafood Information at Your Fingertips via FishPhone

    I only started eating seafood regularly about two years ago. Shortly after I started to add it to my diet, I learned that I needed to be concerned about two things – mercury in the seafood and the environmental impact of how seafood is caught or farmed. Those concerns have put a serious damper on […] More

  • Fish Lie

    Have you noticed that fish tend to lie? Or should I say that people tend to lie about fish. Chilean Seabass is not a bass at all but actually Patagonian Toothfish. California White Seabass is a member of the Croaker family, Pacific Red Snapper is really Rockfish and Halibut is just a really big Flounder. […] More

  • Sobering News for This Fish Lover

    Last week, I posted about my love for wild salmon, which is as pure and whole as love gets. The day after I posted — the very next day! — there was some sobering news from the West Coast: wild chinook salmon that run upstream in the Sacramento River are vanishing without a trace. Vanishing. […] More

  • Environmental Defense: Plenty of Safe, Eco-Friendly Fish in the Sea

    Today’s guest blogger is Environmental Defense scientist Tim Fitzgerald. As a marine scientist who has been researching seafood sustainability and health issues for a long time, I’ve known for a while that bluefin tuna not only has high mercury levels but is severely depleted, too. These magnificent fish are highly prized for their rich, buttery […] More