Foodies and seafood fans often give little thought to where their food comes from. Unbeknownst to most diners, many varieties of seafood found at both restaurants and markets are harvested in harmful and environmentally damaging ways. But some Philly seafood providers make the effort to stay sustainable; they only catch wild fish and seafood that can naturally maintain their own populations.
Furthermore, most fisheries catch fish by traditional net pick up, gathering all that they can and throwing away what they don’t need. Fishing for wild native fish with large populations using a simple hook and line, however, counters the unnecessary excess. This form of fishing protects sea bottoms and natural habitats and is thus considered sustainable.
Fortunately, environmentalist groups around the world, like the Seafood Choices Alliance, provide information on how to stay sustainable and keep ocean life vibrant. Restaurants and markets have to take the initiative to encourage better fishing habits, but conscious diners can have influence, too. It’s simple. Shy away from the “red zone” — endangered or overfished seafood — and eat in the “green zone” — seafood that easily reproduces and has a fast-growing population. Downloadable pocket guides from the Monterey Bay Aquarium make it easy to find ocean-friendly seafood with the same satiating flavors.
For a pocket guide visit www.montereybayaquarium.org
