Making suitable and sustainable seafood continues to get more complicated as the food web is fished down. Stanford researchers have concluded that marine species lower on the trophic index (sardines, anchovies) are at risk. Fishing methods are just as important as what we are eating. Read the full article here.
A recent article in the New York Times reports that many fish are mis-labled and substituted for species that have been over-fished. In general there is not the same level of oversight and industry regulation to guarantee that a cod is really a cod and so on. This deception is a further illustration of the numerous examples of shifting baselines in the oceans. It also shows how industry has cleverly dealt with overfishing and depletion of many fish stocks that have been staples and part of culinary history for centuries. Pollock has replaced cod in fish sticks. Farmed salmon has become the new normal, replacing wild Salmon in many grocery stores and restaurants.