THE fish counter at my local supermarket has a chalkboard displaying how many different species are on sale on any given day. It is usually in the 20s, though sometimes creeps above 30. As well as staples such as cod, salmon and mackerel, it often has trout, sea bass, monkfish, langoustines, tuna, scallops, squid, catfish and flatfish.
The chiller cabinet next door has more: jellied eels and cockles in jars, mussels from Ireland, crab from Indonesia, prawns from Ecuador. In the canned goods section I can also find oysters from South Korea, crab meat from Vietnam, anchovies from the Pacific Ocean, sardines from the north Atlantic Ocean and tuna from the Indian Ocean. The freezers have yet more.
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