A recent decision not to ban trade in bluefin tuna was a huge relief in Japan, where most of that prized but over-fished delicacy ends up as sushi. Kojo explores sustainable seafood and how to weigh your choices at the sushi bar.


  • Tim Fitzgerald Marine Scientist, Environmental Defense Fund
  • Casson Trenor Senior Markets Campaigner, Greenpeace USA; author, "Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time"

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