Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Jes Hathaway
Friday, 08 February 2008
After all the tuna talk of the past couple of weeks, I gave in to my sushi cravings.
I shared a bento box at my favorite local Japanese restaurant, which included a smattering of nigiri sushi (slabs on rice), maki-zushi (rolls), sashimi (slabs), a scallop dish, salad, tempura and miso soup.
The point of this list is to remind anyone giving in to tuna fears that it's still OK to eat sushi. I enjoyed two pieces of tuna (maybe an ounce each) and lots of other delicious, omega-3-rich seafood.
The point of sushi is to try, taste and explore different kinds of seafood. This is the place where I learned that I do not enjoy raw mackerel, but I savor every bite of barbecue eel.
What's more, Japanese restaurants often are the easiest option for a group, because the vegetarians, meat-eaters, fish lovers and even vegans can all enjoy a delicious, healthy meal.
What's scary about that?
NMFS recently released a draft action plan for fish discard and release mortality science, creating a list of actions that they hope can better inform fisheries.
We know that fishermen have to deal with bycatch by discarding or releasing unwanted catch overboard, but there is a data gap regarding how those fish survive.Read more...
A new study has identified a set of features common to all ocean ecosystems that provide a visual diagnosis of the health of the underwater environment coastal communities rely on.
Together, the features detail cumulative effects of threats -- such as overfishing, pollution, and invasive species, allowing responders to act faster to increase ocean resiliency and sustainability.Read more...