The New York Times
By The Editors
(Photo: Scott Tuason/Agence France-Presse — Getty Images)
It’s been more than 20 years since conservationists pushed tuna fleets to stop using fishing methods that killed tens of thousands of dolphins a year. Since then, choices for seafood-eating consumers have become more complex and confusing.
Seafood from distant waters — caught and processed by giant factory ships — is now available everywhere. But that means environmentally conscious consumers find themselves confronted with scores of fish to avoid, either because they have been overfished or because certain fishing methods endanger other species. At the same time, fish farming has become a far more diverse industry, with different practices and opposing factions. Some retailers are labeling the origin of the fish they sell.
How are consumers to weigh these concerns? Should they avoid eating most fish unless they have the time to keep track of changing conditions around the world?