Archive: Seafood

Sustainable Seafood Hook Up: The Details

Salmon, shrimp, tuna - they're among our favorites on the grill. But before you head to the seafood counter, arm yourself with important information on both ecological and health fronts. The information below comes from Monterey Bay Aquarium's (MBAYAQ) Seafood Watch program and Oceans Alive, a seafood program of conservation group Environmental Defense (ED). Seafood rated "eco-friendly" encompass various criteria, but here are a few terms to get you up to speed at the seafood counter: No By-catch: By-catch is a term referring to fish that are caught unintentionally (remember the hubbub over dolphin by-catch during tuna catches?) Some or all of it may be returned to the water, but by that point, it's often dead or dying. An estimated one fourth of the worldwide fishery catch is discarded each year as by-catch, according to the United Nations Food and Agriculture Organization (FAO). What a waste! Trawling nets are a...

By Kim ODonnel | May 31, 2006; 12:00 PM ET | Comments (5) | TrackBack (0)

Catch of the Day, Part One

It's not news that seafood is a lean source of protein and heart-healthy omega-3 fatty acids -- undoubtedly a good thing. The new hitch? In our quest to eat lean and do the seafood thing, the oceans have become polluted and severely overfished. For the consumer, this means two things: many of your grill-friendly favorites are getting either scarce and/or are contaminated with methylmercury or polychlorinated biphenyls (PCBs), scary stuff resulting from industrial pollution. Indeed, it's rough sailing at the seafood counter. If it's difficult for a journalist to decipher this complicated, constantly changing scenario, I know it must be overwhelming for regular folks who just want to eat fish without worry or guilt. I digested quite a bit of information at "Cooking for Solutions," a sustainable seafood and agriculture event hosted by the Monterey Bay Aquarium (MBAYAQ) in Monterey, Calif., earlier this month, and the overriding sentiment -- in...

By Kim ODonnel | May 31, 2006; 10:15 AM ET | Comments (0) | TrackBack (0)

 

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