Sustainable Seafood apps bring seafood consumption with a conscience right to your phone!
I’m notoriously behind the times when it comes to mobile technology. When I finally got a “smart” phone I had fun playing Tetris for a few hours, then stupidly went back to using it as just a phone.
So I’m a little late to the party on this – but in case you are too – sustainable seafood apps. What fantastic apps! I can now tossrecycle my crinkled, waterlogged wallet card from Monterrey Bay Aquarium/Seafood Watch. Continue reading →
Bluefin tuna could become extinct as soon as 2012. The main reasons are the booming sushi industry and the fact that the Bluefin is extremely overfished. Three in four Bluefin tunas are caught illegally. So what can we do?
Oysters are disappearing from coastlines around the world because of overharvesting and disease, researchers said.
An estimated 85 percent of global wild oyster reefs and beds vanished in the past 20 to 130 years, according to a study led by Michael Beck, lead marine scientist at the University of California at Santa Cruz. His team examined oyster reefs in 144 bays across the world, historical records and national catch statistics in a study published in the February issue of the journal BioScience. The condition of oysters was rated as “poor” overall.
75 tons of blue shark laid out on the dock in the Japanese fishing port of Kesen-numa City, July 6th, 2010. The day before, 44 tons of blue shark, ten tons of salmon shark and three tons of short fin mako were seen here… this happens 6 days a week, all year long… Continue reading →
A Message from Erich Hoyt on Defending Antarctic Toothfish in the Ross Sea:
I am a whale researcher and conservationist, writes Erich Hoyt, Senior Research Fellow with the Whale and Dolphin Conservation Society and MarineBio’s Director of Marine Mammals. Recently I became very interested in toothfish in Antarctica. At up to 2.5 m long they can be the size of a porpoise or dolphin. Left alone, they live for up to 50 years; they don’t breed until they’re about 16 and not every year thereafter. But aside from some remarkably similar reproductive parameters how is this relevant to my interest in whales and dolphins? Continue reading →
and worms(?)…. How appealing is that when you think of the ocean? Something that captivates most of us and draws millions of us to its shores and into its waters? It seems that people still aren’t taking overfishing seriously. My litmus test is the culinary industry. When I have time, which is never, I love to cook. Since I never have time, the next best thing is to watch my favorite cooking shows on TV – generally competitive shows like “Top Chef” or “Iron Chef.” These are shows where the best in the business compete with each other. Chefs, particularly “celebrity” chefs, are like the fashion designers of food. They’re the ones who establish what foods are fashionable in the culinary scene – and they always seem to be using red-listed fish. Tuna, Chilean seabass, grouper. It makes me cringe. Because people are inspired by what these chefs cook and the go to the markets to buy the ingredients that these chefs use. It’s frustrating as an armchair chef and conservationist when I know there are so many other products they could and should be using – they’re the ones who need to set an example!
I highly recommend reading this excellent article published in a newspaper in Australia. The article was inspired by a new documentary film about overfishing called The End of the Line. It’s time for chefs, and cooks in general, everywhere to respect the need to stop overfishing and set an example.
“WHERE have all the fish gone?” is the key question asked by new documentary film The End of the Line. And it doesn’t pull punches in detailing the ravages of global overfishing. Collapsed species, poor people going hungry, our seas emptied of all but mud and worms. Continue reading →
