How to Eat Sushi Without Killing the Ocean
If I could afford it, I’d eat sushi every day. It’s never occurred to me that because I love sushi—and so does everyone else—there might be a few tasty breeds of fish that are dying out.
Overfishing has decreased the population of bluefin tuna (maguro) 90 percent in the last 30 years, according to the Environmental Defense Fund. Other problematic morsels: monkfish (ankoh), red snapper (tai) and freshwater eel (unagi).
Trevor Corson, author of The Story of Sushi says traditional seafood restaurants are better about making sure they’re using sustainable fish than sushi restaurants.
The Monterey Bay Aquarium in California offers tips and a pocket guide for how to choose sushi that’s sustainable.