Mark Bittman serves up three recipes for the seafood-lover who is concerned about her impact on the world fish and shellfish populations. He writes:
THE three fish represented in these recipes have different stories: lobster stocks have recovered after a rough spell, thanks to sound management in Maine and Atlantic Canada; mackerel, though delicious, has never been popular and therefore never overfished; and squid is among the world’s largest biomasses. (Writing that makes me nervous, but it has never been endangered despite huge catches.)
PS: A handy guide to sustainable seafood consumption.
For those of you not quite ready to make the vegitarian/vegan leap…
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