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One fish, two fish, buy a green fish 

To the editor,

While I understand that Liz Feltham wasn't thinking about the future of the oceans when reviewing the Little Fish Restaurant and Oyster Bar ("Shore thing," May 24), the days when we can order seafood without thinking—and asking—about where it comes from and how it was caught are over. Just a few months ago, scientists at Dalhousie University published an alarming study that indicates that if we do not make drastic changes to the way that we fish the oceans and manage fish stocks, wild seafood populations will likely collapse by the year 2050. Fortunately, as consumers we have the power to refuse to buy seafood that contributes to the destruction of the marine environment and the depletion of vulnerable or mismanaged fish stocks. Because many people do not know which seafood choices are sustainable and which are not, Sustainable Seafood Canada has released a compact and useful seafood guide to educate consumers. A quick search in the SeaChoice database (seachoice.org) indicates that many of the items that Ms. Feltham ordered at the restaurant (farmed salmon, jumbo shrimp and scallops) are seafood choices that scientists have graded in red or yellow, items to avoid or have some concerns about. I encourage consumers to educate themselves and make seafood choices that are sustainable rather than those that threaten marine biodiversity and the future of seafood. With this in mind, I applaud chef Michael Howell, of Tempest restaurant in Wolfville, for recently announcing that he has removed salmon, scallops and halibut from his menu. Only by making changes like these can we hope to alleviate the stress that overfishing, pollution and climate change have put on the marine environment and fish populations.

By Tyler Schulz

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Vol 25, No 25
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