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Evolving Fish Industry: Creating Sustainable Waters

Sep 24, 2016

CCTV America (video): Tuna, shrimp, Tilapia and salmon are among the most popular seafood eaten around the world. But their use on dinner plates for the past 30 years means these once-plentiful species are now dwindling, and continuing to place them on menus no longer makes ecological sense.

It’s an evolution that sustainable seafood advocate Jen Levin, with the Gulf of Maine Research Institute, says is catching on.

“The real trend is an understanding what’s in season, what’s bountiful and basically eating with the ecosystem and adapting and understanding how to work with the seafood and the species that Mother Nature makes available to us,” explained Levin.