Marine Scene: A line to the best sustainable seafood choices | Healthy Oceans | David Suzuki Foundation

Video by Heidi Hudson, Program Coordinator
Blog by Theresa Beer, Communications Specialist

Welcome to the Marine Scene, a video blog where you'll learn about the state of our oceans and what we, as consumers, can do to eat sustainably. Join host Sophika Kostyniuk every month as she interviews West Coast seafood vendors, fishers and chefs doing their part to create a sustainable seafood industry.

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Food is a big deal: what we buy, where we buy, whether we buy local, fair trade or sustainable. It says a lot about our values and supports sustainable farming and fishing practices. Hearing about overfishing, poor fisheries management and mounting pressures on our coastal waters related to climate change can feel overwhelming. But there's something we can do: buy sustainable seafood and ensure healthy ocean ecosystems will be there for future generations.

The Marine Scene team took a trip to a favorite West Coast seafood vendor to see what's on the menu in April. We found out it's halibut season! Finest at Sea sells only sustainably caught fish. That means the fish is assessed through specific criteria by a number of expert organizations that consider issues such as the health of the fish stock, how the fish is caught and impacts of the fishery on ecosystems. We work with SeaChoice, which makes it easy for consumers to understand how a fish ranks through their green, yellow, red ranking system. Green: buy, don't worry. Yellow: consider, but there are concerns. Red: don't buy this fish.

Halibut is a SeaChoice Best Choice green ranked product from Alaska, and yellow ranked fish from B.C.'s Pacific waters. It's tender and flaky and a culinary delight.

Tune in to Marine Scene to learn about favorite sustainable choices like spot prawns, sablefish, salmon, sardines and more.

blackened-halibut1.jpg

photo credit: healthyrecipesblogs

We found this mouth-watering blackened halibut recipe at: healthyrecipesblog.

Sign the sustainable seafood pledge to show your support to eat for healthy oceans: pledge now.

April 23, 2013
http://www.davidsuzuki.org/blogs/healthy-oceans-blog/2013/04/marine-scene-offers-sustainable-seafood-choices/

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2 Comments

Apr 23, 2013
6:10 PM

It all comes down to fecundity — survival in order to reproduce. Survival relates to needs, but self-importance arises from wants. Carrying capacity is dictated by prevailing conditions in the environment. Corporate profiteers say we can increase carrying capacity for homo sapiens by modifying the environment. And this is where those ‘externalities’ arise. Corporate marketers target intergenerational psyche by advertising to children (‘branding’) in order to maintain and, optimally, increase market share so as to maximise profit, which is the basic motivation of conventional economic philosophy. As economic expansion realises exponential growth over time, so too does the need to modify the environment. The Laws of Thermodynamics have something to say about this. There is only one possible outcome if individuals, and society as a whole, does not do the math and keep their (its) motivations in check … population crash. I admire those who are trying, however, feel it may already be too late.

Apr 26, 2013
11:38 AM

When I need to understand critically important issues, I always revert to this site.

Question: Can anyone say why the prawn kill / die off occurred in Coronel, Chile?

Can anyone advise on the toxicity of the Bio Bio and Vergara Rivers?

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