In a recent post I talked about a fish course on the menu that involved a fish that is on the endangered list. A reader then alerted me to this site where the fish populations are discussed and you can get specific info about certain species on the database.
In conversation with people involved in marine work, it seems that fish stocks are generally very threatened and there’s the feeling that the next generation may not know the fillets of “line fish” that we enjoy, and only eat farmed fish. We should also be eating more of the small and quickly reproducing species (like sardine and anchovy) instead of those fish higher on the food chain. The current rage for sushi, for example, must be sending tuna to an early exit from the oceans.
There used to be a cookbook locally called “Free from the Sea” – but the sea is not an all-you-can-eat buffet.