Rating Fish Restaurants for Sustainability

When you order salmon or sushi at a restaurant, it comes from the kitchen. But what impact did your fish dinner have on the ocean? How do you know if you are contributing to overfishing, or depleting an already endangered species?

There are plenty of restaurant review websites that rate food, service, and value. Charles Clover, author of The End of the Line, the book behind the 2009 documentary, and his team have launched Fish2Fork, a site that reviews restaurants for their impact on fish and oceans. 90% of the world’s large fish have been wiped out since 1950, says Clover, and 80% of the world’s fish stocks are severely depleted by overfishing. But there are lots of sustainable options, and many restaurants are working to reduce their impacts on the ocean. The idea behind Fish2fFork is, if you know where the seared tuna or halibut comes from and how it got on the menu, you can make an informed choice about what to order. In this video, Clover introduces Fish2Fork, and stresses the bottom line: “We believe that when you eat fish with a clear conscience, it actually tastes better.”

One thought on “Rating Fish Restaurants for Sustainability

  1. This topic interests me somewhat. My family has been involved in the export of live coral trout to the hong kong market for the past 10 years. We are based on the east coast of australia in Queensland. In the past 10 years the Queensland government has imposed “green” zones which restrict the fishing grounds licenced fisherman can work. They have enacted a strict quota campaign and are buying back professional fishing licences at a record rate. You cannot “get into” the fishing game anymore because the government will only let you sell your license back to them not anyone else. This coupled with tighter competetion from indonesia and fiji have seen the industry based on the great barrier reef almost collapse. However, we as a family of fisherman understand that sustainable fishing practises must be adopted if we are to have any future in this industry. So its not only the resturant and retail industry that are interseted in sustainability but the primary producers as well. We are well aware of the affects of global warming on the gfreat barrier reef and have seen 1st hand the shifting of spawning grounds due to rising sea tempretures. Sorry getting off topic a little, anyway we as practicing sustainable fisherman would welcome such a call to action. It suprises some that we are really fighting for sustainability.

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