Consumer Influence on Sustainable Seafood Practices

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Exploring the impact of commercial fishing on marine species like the Maui dolphin, the chapter highlights the crucial role of consumer decisions in supporting sustainable fishing practices. The episode also delves into a sustainable sushi restaurant in New York, demonstrating the availability of responsible seafood options and the positive impact of mindful dining choices.

Roughly 196 million tons of fish were harvested in 2020, according to the Food and Agriculture Organization of the United Nations. The organization also notes that the number of overfished stocks worldwide has tripled in the last century. All of this overfishing has led to the decline of entire species, like Atlantic cod.

Enter the Monterey Bay Aquarium's Seafood Watch. It and other free guides give consumers an overview of the world of fish and seafood, helping people to figure out the most sustainable fish available to them. With the help of Life Kit's Clare Marie Schneider, we figure out how to make informed decisions about what we eating – whether that's at a restaurant or the local supermarket.

Check out more from Life Kit on sustainable seafood.

Have questions or comments for us to consider for a future episode? Email us at shortwave@npr.org — we'd love to hear from you!

A previous version of this episode incorrectly stated that there are native wild salmon in Chile. Salmon are not native to Chile.

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