How do you make your seafood choices? Who do you choose to believe? Or, is it all simply too much effort?
Three Australian food writers have come to the same conclusion: the sustainable seafood maxim is as clear as mud. They’ve outlined the variety of views and you can see where an individual’s values and company profits weigh into the argument.
I’m in favour of eating what is plentiful, which is the same conclusion Rachel Lebihan came to after her investigation. She highlights leatherjacket, mackerel and sardines as options; they’re all delicious species.
A recent scientific study has found that it is the smaller fish that are plentiful, after the overfishing of larger species.
It does mean stepping out of one’s comfort zone and being adventurous in cooking; so let’s share our discoveries.
To be continued…
FoodService: John Susman, Green around the gills, 14 Dec 2012.
Australian Government | Fisheries Research and Development Corporation: Status of Key Australian Fish Stocks 2012, December 2012.
SMH: Helen Greenwood, Sustainable fish guide misleading, says scientist, March 26, 2011.
SBS Hunter Gatherer: Carli Ratcliff, More fish in the sea, October 1, 2010.
The Food Show: Lucy Barbour, Episode Five: Sustainable Fish (listen online), September 23, 2010.
Science Magazine: Worm, et al. Rebuilding Global Fisheries, July 31 2009.
cc photo by Girl Interrupted Eating