When buying seafood online or in the supermarket, we tend to think of freshness as the primary indicator of product quality. For instance, when dining in a seafood restaurant, most people will equate a dish’s quality to the length of time between catching the primary ingredient and preparing it in the kitchen. Bonus points if the fish, crustacean, or bivalve was alive when it arrived at the restaurant.
“Sustainability” can seem like another industry buzzword used by brands to market themselves. But in the seafood and fisheries industries, sustainable practices could very well save countless marine species from extinction and preserve the livelihoods of people living in coastal communities around the world.
Lent is here, and the countdown to Easter is officially underway. If you’re serious about abstaining from any meat on Fridays over the next several weeks, you may be worried about how to mix things up, especially if you have kids who aren’t thrilled with the idea of the usual fish dinner.
Seafood is an excellent source of protein, nutrients, vitamins, and minerals. However, indiscriminate fishing has led to reductions in the populations of many marine species. According to the United Nations’ Food and Agriculture Organization, close to 90% of the world’s marine fish stocks are now fully exploited, overexploited, or depleted.