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Insight With Beth Ruyak

 

Hosted By Beth Ruyak

Insight creates conversation to build community, exploring issues and events that connect people in our region. Insight covers breaking news and big ideas, music, arts & culture with responsible journalism, civil discussion and diverse voices.

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Monday – Friday, 9 a.m. – 10 a.m. and 7 p.m. – 8 p.m.
on News Station

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Serving Up Sustainable Seafood

Monday, July 28, 2014 | Sacramento, CA | Permalink
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John Minchillo / AP
 

John Minchillo / AP

Most fish populations are being harvested at or beyond their maximum sustainable rates. Fish stocks are declining, and seafood prices are climbing. With so many issues at play, how do smart shoppers who care about health and the environment even know what seafood is OK to eat? What’s the good fish and what’s the bad fish? In Sacramento, a few restaurants and retailers have been proactive in addressing the depletion of the oceans. By turning their backs on controversial seafood products, they’re coaching consumers toward the most responsible choices. Alastair Bland wrote this week’s cover story for the Sacramento News and Review about chefs taking a stand against unsustainable seafood and joins us to talk more about it. 

LINKS:
  • Some Fish And Seafood Are Sustainable, Some Devastate Our Oceans
  • Monterey Bay Aquarium Seafood Watch


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