Blue Fin Tuna and Sustainable Sushi
http://thekojonnamdishow.org/shows/2010-03-24/blue-fin-tuna-and-sustainable-sushi
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.
Guests
Casson Trenor
Senior Markets Campaigner, Greenpeace USA; author, "Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time"
Tim Fitzgerald
Marine Scientist, Environmental Defense Fund
Comments
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Thanks Kojo for bringing more light to this topic. We're on the brink of collapse in terms of many species. Our institutions that are meant to protect ocean species are failing in their duties. It increases responsibility to make better choices as individuals. Have the conversation with your supermarket, your fishmonger, your sushi chef. Do it. Tell them what matters to you and remember they want to keep you, their customer, happy.
Jacqueline Church
Founder, Teach a Chef to Fish
Great show. I'll definitely be on the lookout for bluefin on sushi menus. A great resource on bluefin is a book called Tuna:A Love Story by Richard Ellis. It's a fascinating read.
Also, the problems with fisheries in the U.S. and the world will not be solved by people avoiding unsustainably-caught fish. The durable solution is to change the way fish are caught. EDF's blog keeps track of the latest on fishing policy - http://blogs.edf.org/edfish/
and EDF's catch share toolkit helps people show their support for sustainably managed fishing.
http://www.edf.org/page.cfm?tagID=48250