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.