Columnists

The Vancouver Aquarium’s conservation program, Ocean Wise, now has over 2,000 restaurant partners who use the Ocean Wise logo on their menus alongside better fish and seafood choices. It can be hard to make a good menu choice — after all, if it’s on the menu, how can a species be threatened? But according to the Vancouver Aquarium website, about 90 per cent of large predator fish from the world’s oceans have been harvested. So much depends on the interrelationships of species within the ocean, from healthy conditions for plankton and zooplankton growth all the way up the food chain to responsible, sustainable fishing practices. I think that if we make good choices for dinner, whether at the supermarket or at the neighbourhood bistro, we can steer the food industry to better practices.

“Sustainable seafood can be defined as species that are caught or farmed in a way that ensures the long-term health and stability of that species, as well as the greater marine ecosystem,” says the Aquarium site.

Bottom trawling and dredging are two of the most harmful fishing methods, because they produce a lot of bycatch and can harm the ocean environment, including damage to coral reefs. But improvements to seafood farming techniques, including inland farms that are closed to natural waterways, are offering better fish options. Looked for farmed tilapia, sturgeon, rainbow trout and Arctic char.