Seafood is synonymous with the Sunshine State. There’s no doubt. It’s a dish that drew many of the more than 98 million visitors who made their way to Florida last year.

As a native Floridian, I, too, savor fresh fish from the Gulf of Mexico and truly appreciate the fishermen and chefs who work hard to ensure I have the opportunity to experience local cuisine. So it comes as no surprise, according to the National Restaurant Association, that sustainable seafood continues to dominate menu trends for 2015. Now more than ever we need to protect our right to enjoy it, and in turn continue to ensure a balanced fishery that is environmentally and economically friendly.

On Aug. 13, a vote will be cast at the Gulf of Mexico Fishery Management Council to reallocate red snapper quotas between the commercial and recreational fishing interests. The red snapper fishery in the Gulf of Mexico is balanced almost 50-50 between recreational and commercial sectors.

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