The article emphasizes the importance of seafood sustainability, suggesting that consumers can significantly impact ocean health by diversifying their seafood choices. It highlights a common tendency in the U.S. to over-rely on just a few species, notably salmon, shrimp, tuna, and cod. The author, alongside chef Ari Kolender, consulted various experts and found consensus on the need for broader seafood options. By promoting lesser-known species like scallops, oysters, and mussels, and supporting domestic fisheries, consumers can help foster more sustainable practices within the seafood industry.
"You have [restaurants like] the Providences of the world that present interesting fish, but in the main world, and especially in fast-casual, it's almost always just salmon."
"Americans have a very kind of brutalist approach to the foods they allow on their plates. The idea came to me after repeatedly looking at menus and seeing this leitmotif of these same four fish."
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