Now magazine has an interesting article on sustainable fish and sushi.
Are you getting a raw deal with your sushi?
I don’t really expect that the wait staff would know whether the fish in my sushi was farmed or not, but is it really that difficult for the restaurants to buy “green” fish?
The paragraph that caught my attention:
“The experience also reveals a problem with the fish eco movement thus far: little mention is made of sushi’s carbon footprint. Importing fish from halfway around the world burns a lot more oil than serving stuff caught in local lakes, but that isn’t reflected in the SeaChoice guide. Wareham admits his team is concentrating on saving fish stocks, but he agrees we should choose local options wherever possible.”
Importing anything more than delicacy fish from Japan just seems silly to me. But as long as there are people willing to spend the money, it will continue to happen. Still, the article, like this blog, is offered up for your interpretation.
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