A Sustainable Movement For Our Seafood
Cuisine & Wine Asia|September/October 2017

A Sustainable Movement For Our Seafood

A Sustainable Movement For Our Seafood

Dangers Of Overfishing: Depleting Fish Stocks

Wikipedia says that, “In ecology, sustainability is the property of biological systems to remain diverse and productive indefinitely.” That to me means that we should be consuming seafood that hasn’t been over fished like some exotic species close to extinction. Global fishing industries have to meet ever increasing demands. There once was a time when 90 percent of one of the world’s most luxurious food – caviar came from the Caspian Sea. Overfishing of the sturgeon for these precious eggs has brought upon a global ban in 2006 by the Convention On International Trade In Endangered Species (CITES). In an article about the caviar ban by C J Chivers of the New York Times, the head of the organisation spoke about the necessary suspension, “Cites is not about banning things, it is about ensuring trade that is sustainable. It is regrettable that this is the way it is,” David Morgan, head of the organisation’s science unit, said in a telephone interview. This has caused a lot of sturgeon farms to bloom all over the world in countries like China, Italy, America, Australia and France amongst others.

Educating The Public, Restaurateurs & Supermarkets On Conscious Eating

This story is from the September/October 2017 edition of Cuisine & Wine Asia.

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This story is from the September/October 2017 edition of Cuisine & Wine Asia.

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